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Archive for Recipes

HIGH-rish Shepherd’s Pie Twice “Baked” Potatoes

Our HIGH-rish Shepherd’s Pie Twice “Baked” Potatoes are just what you need for a St. Patrick’s day at home or as a side at a party. I like to make mine ahead of time, so I can quickly pop them in the oven for a quick fix.


  • 4 Large Russet Potatoes, scrubbed clean and dry
  • 2 tbsp Canna-Butter
  • 1 tbsp Butter Melted
  • 1/4 cup Sour Cream
  • 1/4 cup Whole Milk
  • 1/4 cup Fresh Chives
  • 1/2 cup Cheddar Cheese
  • Splash of Milk
  • 1 16oz pack Bacon, cooked
  • 1 package Au Jus Seasoning
  • Salt & Pepper to taste


  • 2 tbsp Canna-Butter
  • 1 tbsp Butter Melted
  • 1lb ground Beef
  • 1/3 Cup Onion
  • 2 tsp Minced Garlic
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Tomato Paste
  • 1 tsp Fresh Thyme Leaves
  • 2 cups frozen mixed Vegetables (carrots, peas, green beans, corn)
  • 1 cup water
  • Salt & Pepper to Taste

Preheat oven to 400. Prick potatoes with a fork and brush with melted butter. Bake for 50-60 minutes until tender with a fork and cool slightly.

Cut a slit in the tops of the potatoes and carefully scoop out the insides and put in a large bowl. Mix with the milk, 2 tbsp canna-butter, sour cream, chives, and salt and pepper to taste.

Melt 2 tablespoons butter in a pan and add onions and garlic. Cook until fragrant, about a minute. Add beef and cook breaking up until cooked. Add tomato paste, thyme, and water and bring to a boil.

Stir in tomato paste, Worcestershire, thyme, and 1 tbsp water and bring to a boil. Add vegetables and reduce heat and cook until vegetables are coated.

Spoon meat mixture into empty potato skin bowls and pipe or scoop potato mixture on top. At this point, I chose to refrigerate until the next day.

If cooking immediately, brush with butter, and place in the oven at 350 for about 15 minutes until heated through. If next day, remove from the fridge and brush with butter and cook at 350 for 40 minutes or until brown on top.

Super ‘Bowl’ Cannabis-Infused Hot Wings

Cannabis City located in Seattle Cannabis Butter hot wings perfect for super bowleattle Cannabis Butter Hot Wings recipe perfect for supe

Looking for something to bring to the big game? Our Super “Bowl” Hot Wings are sure to be the HIGH-light of the party. In light of the spirit of competition, we decided to do a side-by-side taste test by frying half our wings in oil and air frying the other half. The results may be surprising, but in the end, we found that all the wings were winners.

Cannabis City located in Seattle Cannabis Butter hot wings perfect for super bowleattle Cannabis Butter Hot Wings recipe perfect for super bowl


  • Canola Oil, For Frying
  • 15 Chicken Wings
  • 1 – 12 ounce bottle cayenne hot pepper sauce (like Franks)
  • 8 tablespoons Cannabutter
  • 1 Teaspoon of Worcestershire Sauce
  • 1 Teaspoon of hot sauce (our favorite is Marie Sharps)
  • Blue Cheese Dip for Serving
  • Celery Sticks for Serving
  • Salt & Pepper

Preheat the oven to 375 degrees F.

Heat 3 inches of canola oil in a heavy pot to 375 degrees F or start your air fryer.

Salt and Pepper Chicken to taste and add to oil. Fry until fully cooked and golden in color, about 5 to 7 minutes. Remove and place on paper towels to drain any extra oil.

If using the air fryer, toss wings in 1 TBS canola and place in fryer. Check every 5-7 minutes and shake the container to rotate wings, fry until golden in color, and fully cooked.

While your wings fry, heat the cayenne sauce and the cannabutter over medium-low heat. Add the Worcestershire Sauce and the Hot Sauce. Allow to start to bubble and then turn off your burner.

Place wings in an oven-safe dish and pour the sauce over the top. Toss to coat and bake in the oven for 15 minutes. Serve immediately with celery and blue cheese dip. Enjoy!

Cannabis City in Seattle Cannabis Butter Hot Wings Recipe perfect for Super Bowl

Cannabis-Infused Pumpkin Pie Fudge


1 cup graham cracker crumbs

2 tablespoons brown sugar

1/4 teaspoon salt

4 tablespoons cannabis butter, melted


3 cups sugar
2/3 cup evaporated milk
3/4 cup cannabis butter, melted
1 cup pumpkin puree
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 cup white chocolate, chopped
1 cup marshmallow fluff
1 teaspoon vanilla extract 3/4 cup pecans


Line a 9″ baking dish with parchment paper.

Stir together graham crackers, brown sugar, salt, and four tablespoons cannabis butter until thoroughly combined. Press mixture firmly to the bottom of the parchment-lined dish. Set aside.

In a large saucepan, stir together evaporated milk and sugar over medium heat. Add in melted butter, pumpkin puree, corn syrup, vanilla, and pumpkin pie spice.

Bring to a rapid boil until temperature reaches 232 degrees. Remove from heat.

Stir in white chocolate and marshmallow fluff until thoroughly combined.

Pour into pan on top of the crust. Sprinkle with pecans. Let sit at room temperature for 2-3 hours. Cut into 1″ cubes. Garnish with cinnamon if desired. Enjoy!

Canna Crab Microdosed Mushrooms

Our Canna Crab Microdosed Mushroom recipe is perfect for your next holiday gathering. It takes 3 to get a full dose, so it’s easy for everyone to create an ideal experience, just for them. They can also be made ahead of time and refrigerated or frozen until your next holiday bash.


  • 24 Button Mushrooms, stems removed
  • 12 oz Crab Meat
  • 1/4 cup Canna-Butter (melted over low heat
  • 1/4 cup Shredded Parmesan
  • 1/2 cup Shredded Mozzarella
  • 4 Green Onions finely chopped
  • 1 Red Pepper finely chopped
  • 2 tsp Minced Garlic
  • 2 oz Cream Cheese
  • 1/2 cup Panko Bread Crumbs
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1 Tbsp Chopped Cilantro
  • Lemon Juice from 1 lemon

Preheat oven to 375.
Mix bread crumbs, salt, pepper, garlic powder, and cilantro in a large bowl.

Add in red pepper, minced garlic, and green onions and mix thoroughly.

Mix in mozzarella, parmesan, cream cheese, cannabutter, and crab meat and mix until combined. Squeeze the juice from 1/2 the lemon in and mix.

Fill mushroom caps with crab mix. Each mushroom should get roughly 1 1/2 – 2 tablespoons of crab mixture.

Bake for 20-25 minutes or until the tops begin to brown. Remove from the oven and let cool slightly. Serve with fresh lemon and enjoy!

Let’s Get “Baked” Brie with Canna-Butter

We bake our Raspberry phyllo brie in a cannabis-infused flakey crust, that’s both delicate and delightful. Our recipe can works with any preserve or nuts of choice so you can adjust it for taste and potency as you like. For today’s recipe, I used raspberry preserves and Brazil nuts, but you can substitute your favorite jelly or nut for endless combinations. We also coat each layer of our phyllo crust with Canna-butter, so you can bake and get baked at the same time! To view our full Canna-Butter recipe, click HERE.


  • 1 wheel Brie Cheese
  • 1/4 cup Preserves (we used raspberry)
  • 1/2 cup fresh raspberries
  • 1/4 cup chopped nuts (we used Brazil nuts)
  • 4 Tbs Canna-Butter, melted over low heat
  • 1 large egg
  • 1 roll phyllo dough, defrosted
  • Red Grapes (for Garnish)
  • Rosemary (for Garnish)
  • Crackers (optional)

Preheat oven to 350.
Top brie wheel with preserves, 1/4 cup nuts, and 1/2 cup fresh raspberries. Set remaining raspberries and nuts aside.

Place one sheet phyllo dough on a clean working service and fold over to cover brie. Using a pastry brush cover with butter. Place another sheet down and flip brie to be top side down on sheet. Fold up and brush with butter.

Continue alternating sides with pastry sheets and butter. I like to cover my sheets with saran wrap and cover that with a wet paper towel, so my sheets don’t dry out while I work.

Don’t worry if things get messy or some of your sheets stick together or break apart, just keep moving along. Once you have used all the sheets, brush brie with beaten egg to add a glaze and bake in an oven-safe dish for 20-25 minutes until golden brown.

Remove from oven, garnish with chopped Rosemary, Rosemary sprigs, Red Grapes and remaining raspberries. Enjoy as-is or atop your favorite gourmet crackers.


Our Cannabis Creamsicles are perfect for cooling off in the Seattle sun. One of my favorite things about them is that you have complete control over your dosage. If you are looking for a stronger treat, try adding cannabis honey as well. If you prefer a lighter dose, try using just cannabis honey with regular milk. We start our recipe using our home-made cannabis milk and finish off with four all-natural ingredients. To view our full Canna-Milk recipe, click HERE.


  • 2/3 cup Canna-Milk -Full recipe HERE
  • 1/3 cup Coconut Milk
  • 1 cup Frozen Orange Juice
  • 3 Tablespoons Honey
  • 1 Teaspoon Vanilla

Mix all ingredients in a bowl until incorporated together.

Pour into popsicle molds or ice trays for micro-dosing.

Place in freezer and freeze for at least 5 hours. ENJOY!


Mary Milk is just what you need to infuse a variety of dishes without adding extra fat. It’s also the perfect touch to a morning cup of coffee!


  • 1.5 cups Full Fat Milk
  • 4 grams Cannabis Shake

Spread out shake in a baking pan and toast in the oven at 240 degrees for 40 minutes. Remove from oven and allow to cool.

Grind in mortar or using a marijuana grinder.

Place milk in saucepan over medium heat and add marijuana. Heat until simmering stirring occasionally to keep the marijuana from sticking. Cook at a simmer for 45 minutes, stirring periodically to assure nothing sticks to the pan.

Remove from heat and allow to cool. Then strain through a mesh strainer. The end result should be around a cup of Mary-Milk!

Grand-Daddy’s Fried Rice

Our fried rice recipe is simple, easy, and great for BBQ’s. I’ve yet to take it anywhere and not have at least one person ask for the recipe. Today, our rice has even more bang because we used canna-butter. To view instructions on how to make your own canna-butter click HERE.


  • 4 tablespoons Canna-Butter
  • 1 large Onion, diced
  • 1 package Mung Bean Sprouts
  • 1 8oz package Mushrooms
  • 1/4 cup Minced Garlic
  • 8 large eggs
  • Splash of Milk
  • 1 16oz pack Bacon, cooked
  • 1 package Au Jus Seasoning
  • Salt & Pepper to taste


  • 2 cups Rice
  • 2 1/4 cups Water
  • 1 tsp salt
  • Pressure Cooker

To cook rice, place all ingredients in a pressure cooker and place on a burner over high heat. Heat until pressurized and remove from heat keeping it pressurized for 3 minutes. Begin allowing pressure to release for 10 minutes. Remove lid and stir.

While rice is cooking, melt canna-butter over medium to medium-high heat. Add onions, garlic, and mushrooms. Cook until all begin to soften, breaking up mushrooms as you stir. Add sprouts and cook until all are tender.

Remove all vegetables from pan and set aside, leaving some butter. Mix eggs with a splash of milk and add to the pan. Scramble until light and fluffy. Remove from heat.

Add rice and vegetables back into the pan with eggs and mix thoroughly. Sprinkle in Au-jus, salt, and pepper to taste. Enjoy!

Canna-Banana Bread

Our Canna-Banana Bread comes fully packed with a punch! However, be sure to indulge slowly as this recipe contains 36 servings.

Ingredients for Bread

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup Cannabis Infused Butter (room temp)
  • 1 cup brown sugar
  • 2 large eggs (room temp)
  • 1/3 cup vanilla yogurt
  • 4 extra-ripe bananas
  • 1 tsp vanilla extract
  • 3/4 cup chopped walnuts
  • 1/2 cup chocolate chips

Ingredients for Frosting

  • 4 ounces cream cheese
  • 1/4 cup softened butter
  • 1/4 tsp salt
  • 1 cup confectioners sugar
  • 1/2 tsp vanilla extract

Preheat the oven to 350°F and Grease an 8-inch loaf pan with butter, oil, or nonstick spray and set aside.

Using a mixer fitted with a paddle or whisk attachment, beat the canna-butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition.

Beat in the vanilla yogurt, mashed bananas, and vanilla extract until combined well. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients. Do not overmix. Fold in the nuts and chocolate. Bake 60 minutes (1st 30 minutes uncovered then cover loosely with tin foil for the remaining 30 minutes.

Spoon into prepared dish. Bake 60 minutes (1st 30 minutes uncovered then cover loosely with tin foil for the remaining 30 minutes.


Beat cream cheese and butter together until smooth. Gradually add in confectioners sugar then beat in vanilla extract and a pinch of salt.

To be sure the bread is cooked through, stick in a toothpick, and pull it out. If it remains clean, the bread is complete. Allow bread to cool completely before topping with frosting. Enjoy!


This recipe is as simple as it is delicious, and perfect for a summer night. We used Dark Chocolate Hazelnut 4.20 Bar Mini’s for an extra special kick!


  • 1 bag 4.20 Bar Mini’s
  • 5 Gram Crackers
  • 10 Marshmallows
  • 1 Campfire
  • Roasting Stick

Split Graham Crackers into four bite-sized pieces. Roast marshmallows one at a time over a campfire. Place one 4.20 mini on one cracker, cover with hot marshmallow, top with additional cracker. Enjoy!