Ingredients: 2 c. AP flour; 1 tbsp. baking powder; 1 tsp. salt; 1/2 tsp. Pepper; 1/4 tsp. paprika; 4 oz. Stonepony Canna Cream Cheese (200mg THC), cut into small cubes and softened; 1/4 c. unsalted butter, cut into small cubes and softened; 1/2 c. milk; 1/2 tsp. hot sauce

Preheat oven to 425°. Line a baking pan with parchment paper.
 

Whisk together flour, baking powder, salt, pepper, and paprika. Add butter and Stonepony Canna Cream Cheese to flour mixture. Use a pastry blender or a fork to mix just until combined.
Mix hot sauce with milk. Add to dough and continue mixing until dough just comes together.
 

Transfer dough to a lightly floured surface. Pat into a circle about 3/4″ thick. Use a 2-inch round biscuit cutter to cut dough. Carefully transfer cut biscuits to pan.
Bake 15 to 18 minutes, or until biscuits are lightly browned.

Ingredients: 6 oz good quality white cheddar, not pre-shredded; 4 oz Stonepony Cannabutter, softened (200mg THC); 2 tsp cracked black pepper; 1.5 tbsp fresh thyme leaves; .5 tsp. salt; 1.25 cup AP flour (spooned and leveled)

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Shred the cheddar cheese.

Place the Stonepony Cannabutter, shredded cheese, black pepper, salt and thyme in a bowl and mix until the butter is creamy and the cheese is well-mixed.

Add the flour, and mix until the flour forms wet clumps.

Bring the dough together to form a dough ball. Form an evenly shaped dough log that's about 6-7 inches long. Wrap it in plastic wrap. Refrigerate until the dough has chilled, about 1 hour.

With a sharp knife, cut .25 inch thick discs from the dough log. Use your fingers to shape the cookies into nice round shapes if needed.
Place the sliced cookies on a parchment paper-lined baking tray and let the tray chill in the fridge for at least 30 minutes.

Preheat oven to 350°F. Place the chilled cheese cookies on the parchment paper-lined sheet pan.
Bake for 10 - 12 minutes for a soft cheese cookie; bake for 15 - 20 minutes for a crispy cheese cookie.

Ingredients: 1c. Pineapple preserves; 1c. Apple jelly; 1/4 c. Dry mustard; 1/3 c. Horseradish; 1.5 tsp. Ground pepper; 1 5oz. Container Stonepony Canna Cream Cheese (250mg total)

In a food processor, blend pineapple preserves, apple jelly, dry mustard, horseradish, and ground pepper. Pour over Stonepony’s Canna Cream Cheese, and serve with crackers or toasted bread of your choice.

Ingredients: Bread of your choice (we’ve used baguette slices); cherry tomatoes, whole; burrata; two cloves unpeeled garlic; 1 tbs. Stonepony CannaButter (25 mg THC); 1 tbs. olive oil; salt and pepper to taste; fresh lemon juice.

In a skillet (cast-iron preferred), add garlic cloves (with peel on) and olive oil over medium heat. Cook for five minutes, and add tomatoes. Cook to char the outside of the tomatoes, and keep over heat until tomatoes are soft. Remove from heat, and set aside. Peel the garlic cloves, and chop the cooked garlic. Add back to tomatoes. In the same skillet, add Stonepony’s CannaButter, and toast the bread in the heated butter. Once browned on both sides, remove from heat.

Top the toast with burrata, then add the tomato and garlic mixture. Salt and pepper to taste, then, drizzle the leftover CannaButter over the top. Finally, add a squeeze of lemon juice for a light and zingy pop!

Ingredients:
20 dates; 10 slices of bacon; 5 ounces Stonepony Canna Cream Cheese.

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Preheat oven to 425 degrees.
Cut a slit lengthwise down each date. Remove each pit.
Stuff each date with ½ tbs. of Stonepony’s Canna Cream Cheese (for 12.5mg THC per date). 
Then, wrap each date in ½ slice of bacon. Roll the date tightly and place on baking sheet seam side down.
Bake for 15-18 minutes or until the bacon reaches your desired crispiness.

Ingredients: 10 ounces spinach, 1 cup parsley, 1 cup basil, 1 cup parmesan cheese, 1 garlic clove, 3 1/2 cups whole milk, 1/3 cup AP flour, 12 ounces white cheddar cheese, salt and pepper to taste, 1 pound macaroni; 4 tablespoons Stonepony Cannabutter

Heat oven to broil
In a food processor, combine the spinach, parsley, basil, parmesan, and garlic. Purée until chunky. 
Add 1/2 cup milk and purée until smooth.
Melt butter in a saucepan over medium-high; add flour and cook 2 minutes. 
Add remaining milk and cook, stirring occasionally, until thick. Stir in half the cheddar and S&P, and cook until cheese has melted.
Meanwhile, bring a large pot of water to boil. Add pasta and cook, stirring occasionally. 
Drain pasta, transfer to cheese sauce, along with the spinach and herb blend, and stir well to coat.
Spread pasta in a 9x13 baking dish and top with remaining cheese. 
Broil until macaroni and cheese is golden and bubbly, about 5 to 7 minutes. (6-8 servings 100mg THC)

Ingredients: 16 oz mushrooms; 1 jalapeño; 1 clove garlic; 1/4 tsp garlic powder; 1/4 tsp onion powder; 2 oz cheddar cheese, grated; 4 oz Stonepony Canna Cream Cheese; 3-4 tbsp panko breadcrumbs.

Preheat oven to 375°. Line a baking sheet with foil or parchment paper.
Clean mushrooms and remove stems. Place mushroom tops on your baking sheet and set aside.
Finely mince the stems and measure out 1 cup of mushroom stems for your filling.
Mince your jalapeño and garlic clove.
Melt oil in a pan or skillet over medium-high heat and add your minced mushroom stems, jalapeño, and garlic. Sauté until tender, then season with garlic powder, and onion powder. And salt and pepper to taste.
Dice your Canna Cream Cheese into small cubes and add it to the pan, stirring until melted. Mix in grated cheddar cheese and remove from heat.
Spoon cream cheese mixture into each mushroom cap. Sprinkle with a little extra white cheddar and top with panko breadcrumbs as well. 
Bake at 375° for approx. 15-20 minutes or until filling it hot and melty.

Ingredients: 6 tbsp. Stonepony Cannabutter, melted (150mg THC); juice and zest of half a lemon; 4 cloves garlic, minced; 1 tbsp. Dijon mustard; cayenne pepper to taste; 1/4 tsp. paprika; 2 tbs. chopped parsley; 1 tbsp. chopped chives; 2 tsp. minced thyme; 1/4 tsp. crushed red pepper; Salt and pepper

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In a small bowl, whisk all ingredients to combine. Serve the Cannabutter sauce with grilled meats, seafood, vegetables, or crusty breads for dipping.

Ingredients: 5 oz. Stonepony Canna Cream Cheese (250mg THC); 1.25 c. AP flour; 2/3 tbsp baking powder; 1/3 tsp salt; 1.25 tbsp oil; 2/3 pound ground sausage; 1/2 c. cheddar cheese; 1 tbsp. chopped scallions

Preheat oven to 400.
In a large bowl, add flour, baking powder, salt, and oil and blend. Add to the mixture the sausage, Stonepony Canna Cream Cheese, cheddar cheese, and green onions and mix thoroughly with your hands, squeezing gently to incorporate.

Form into ½- to 1-inch balls. We recommend dividing the mixture into even batches based on the dosage you want per piece, to ensure proper dosing.

Place on sheet pan or cookie sheet, spacing fairly closely together. Cook for 20-25 minutes or until golden brown.

Ingredients: 2 tbsp. EVOO; 1 c. mushrooms, sliced; 1 clove garlic, smashed; 3 tbsp. Stonepony Cannabutter; 1 tbsp. fresh thyme; 4 fresh sage leaves, chopped; 3 c. Gnocchi

Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Drain.
 

Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Reduce the heat to medium and stir to mix. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the butter is browning and the sage is crisp, about 4-5 minutes.
 

Drop the gnocchi into the butter sauce, gently tossing to combine. Remove from the heat.

This recipe makes about three servings, and has 75mg THC total (roughly 25mg THC per serving).

Ingredients: 2 flour or corn tortillas; 2 eggs; 2 tbs. red onion; Smoked salmon, lox, or nova; 1 tbs. Stonepony Canna Cream Cheese (25mg THC); 2 tbs. chives, chopped; Salt and pepper to taste; Lime wedges, for serving.

Heat tortillas in a skillet over medium heat until toasted.
Whisk eggs in a large mixing bowl, then add onion, half the chives, salt, and pepper.
Heat a greased large nonstick skillet over medium heat (consider Stonepony CannaButter for a double dose!)
Pour in eggs, then cook, stirring often.
When eggs are slightly runny, add cream cheese and smoked salmon. Continue cooking until eggs are no longer runny, then remove from heat.
Divide scrambled eggs evenly between tortillas, then top with additional chives. Serve with lime wedges for a light zing!

Ingredients: Peanut Butter Cookie mix, 1 egg, 2 tbs. Stonepony Canna butter, 3 tbs. water, vanilla extract, ground cinnamon, sugar, white chocolate chips, Reece’s peanut butter chips, Macadamia nuts, Cream cheese frosting

Preheat oven to 350 F, and line two large cookie sheets with foil. In large bowl, combine dry cookie dough, 2 tsp. ground cinnamon, 1 tbs. sugar, 1/2 tbs. vanilla extract, 1 egg, 3 tbs. water, and 2 tbs. Stonepony canna butter (melted slowly in microwave covered with paper towel).

Next, make 10-12 large cookie dough balls and add in macadamia nuts, peanut butter chips, and white chocolate chips to your taste. Sprinkle ground cinnamon and sugar on top of each and bake 8-11 minutes (“I prefer soft cookies with a gooey center because they stay softer longer, so I usually do 8-9 minutes”).

Let cool. In a small bowl, melt three spoonfuls of cream cheese icing in microwave. Drizzle on top of cookies, and serve.

Ingredients: 5 ounces Stonepony Canna Cream Cheese, softened; 1 garlic clove, minced; 1/3 cup fresh herbs of your choice (we used basil, parsley, thyme, rosemary), minced; salt and pepper to taste (about 1/4 tsp each); 1 tsp lemon zest.

Combine all ingredients in a bowl, and serve chilled with chips, vegetables, or crackers.

Mix it up with your choice of herbs, or add ingredients (bacon, sun-fried tomatoes, etc) for your own creation!

Spread 1/2 tablespoon of Canna Butter on each of your two slices of bread. Place the first slice butter-side down in a skillet over medium heat. Add a layer of raspberry jam to the other side of your bread. Top with a layer of thinly sliced apple and two slices of Muenster cheese. Add your second slice of bread, butter side up. Allow to cook low and slow to melt the cheese, and flip once the bottom side is crispy and browned. Cook until both sides are done, and enjoy!

Ingredients: 4 ounces Stonepony Canna Cream Cheese (200mg THC); 1/4 cup chopped sun-dried tomatoes, dry; 2 minced cloves garlic; 1/4 cup parmesan cheese; salt and pepper to taste; 2 large flour tortillas; 12 fresh basil leaves

Add Stonepony Canna Cream Cheese, sun-dried tomatoes, garlic, parmesan cheese, salt, and pepper to a mixing bowl and combine.
Divide filling between two flour tortillas and spread into an even layer all the way to the edge. Top each with 6 basil leaves (leaving one edge bare so the tortilla can stick to itself). Press basil down slightly to adhere.
Tightly roll up tortillas, starting from the end with basil all the way to the edge. Once rolled, squeeze gently to compact everything and lay seam-side down for slicing.
Then, roll them in saran wrap and tighten the ends.  Put them in the refrigerator for four hours or overnight.
When ready to serve, use a serrated knife to gently cut tortillas into 1/2-inch slices.

Ingredients: 1 medium green cabbage; 2 tbsp. sesame oil; salt and pepper; 4 tbsp. Stonepony Cannabutter; 1 tbsp. minced garlic; 1 tbsp. soy sauce; 1 tbsp. fresh lime juice
 

Preheat oven to 400F, and line a large cookie sheet with foil. Take off the outer leaves of the cabbage. Then, cut it into 8 even wedges. Leave the stem and core on, as it helps it hold its shape. Place the wedges on the cookie sheet. Brush both sides of each wedge with sesame oil, and sprinkle with salt and black pepper. Roast in the oven for 20 minutes, then carefully turn and roast for another 20 minutes or until slightly brown.

While the wedges are roasting, mince the garlic. Melt 4 tablespoons of Stonepony Cannabutter in a small saucepan over medium high heat, and add in the garlic. Constantly stir with a wooden spoon until the butter and garlic turns a golden brown.
Remove from the heat and pour the browned butter and garlic into a small bowl.
Stir in the freshly squeezed lime juice and soy sauce, and add a sprinkle of salt and pepper. Stir again and adjust seasonings to taste.

When the roasted cabbage is ready to serve, brush the lemon garlic butter onto each wedge.

Ingredients: 1 17-ounce package frozen puff pastry, thawed; All-purpose flour; 4 oz. Stonepony Canna cream cheese, room temperature; ¼ cup everything bagel spice; Kosher salt; 1 large egg, beaten to blend.

Set oven to 400°. Roll out pastry on a lightly floured surface and roll out to a rectangle between ¼"–⅛" thick. Smear cream cheese over surface of pastry in an even layer, spreading to edges. Sprinkle everything bagel spice evenly over, then sprinkle with salt.

Fold both long sides in toward the center line so the edges meet in the middle; press down gently to flatten. Brush exposed pastry with beaten egg wash. Now roll the sides you just folded lengthwise toward the center to form a double-spiral log with a seam running down the middle. Squeeze all along length of log to adhere, then slice log crosswise into ½"-thick pieces (you should have about 15).

Place pieces on a parchment-lined baking sheet, spacing about 2" apart. Brush outside edges of pastry with egg wash, avoiding cut sides on top. Chill until pastry is firm, 10–15 minutes. Bake palmiers 10 minutes, then reduce oven temperature to 350° and continue to bake until puffed and golden all over, 20–30 minutes. Let cool before serving.

For the Carrot Fries: 1 pound carrots, peeled and sliced into 1/4 in thick ‘fries’; 1 tablespoon Stonepony CannaButter, melted; salt and pepper to taste; 1 tbs. paprika; 1tbs. garlic salt; 1/2 cup parmesan cheese, grated.
For the Aioli: .5 cup mayo, 2 chipotle chiles 

Preheat your oven to 425F.
Gently toss the carrot fries in the melted butter, paprika, garlic salt, salt and pepper. Sprinkle on the cheese and mix to coat before spreading on them in a single layer on a parchment paper lined baking sheet. Drizzle any excess butter over the top.
Roast in the oven until tender and lightly charred, about 20-25 minutes, mixing/turning half way through. 
While your carrot fries are roasting, make your aioli. Simply add the mayo and chiles to a food processor and blend until creamy smooth. 

Ingredients: 1 croissant, sliced in half; 1 avocado, sliced; 6 cherry tomatoes, cut in half; 1 tbs Stonepony Canna Cream Cheese (25 mg THC); arugula or microgreens to garnish; salt & pepper to taste

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In a skillet on medium high heat, toast the croissant slice side up. Once browned, remove and plate. Spread Stonepony Canna Cream Cheese on toasted croissant. Top avocado slices, and then tomato slices. Top with arugula or microgreens and garnish with cracked salt and pepper to taste.

Simply combine a tablespoon of Stonepony Cannabutter and a tablespoon of coconut oil with 1 cup of coffee. Blend until latte-like frothiness, and enjoy! 

(One tablespoon of our Cannabutter contains 25 mg of THC, so you may adjust depending on your correct dosage)

Spread Stonepony’s cannabis cream cheese on a toasted bagel of your choice (we like everything). Top with slow roasted tomatoes, Castelvetrano olives, roasted mushrooms, marinated artichokes, crushed red pepper and freshly grated Parmesan. Place under the broiler until the Parmesan is melted