Monday, December 5, 2016


Cheddar Pot-tatoes
by: deliciously Dee


1 can (10 3/4 oz) cream of mushroom soup
1/2 tsp paprika
1/2 tsp pepper
4 medium baking potatoes, sliced 1/4" thick
2 cups shredded cheddar cheese
1/4cup budder

Prep: (15 minutes)
Preheat oven: 420 degrees
Cooking time: 55 minutes


First, mix the soup, paprika, and pepper.  Then, roll potatoes in budder and place potatoes in overlapping rows in greased 2 qt shallow baking dish.  Sprinkle with cheese.  Spoon soup mixture over cheese then cover it.  Bake covered 45 minutes.  Uncover and bake 10-15 minutes or until potatoes are tender.

- deliciously Dee


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Birth name Danielle Russell, friends and colleagues call her Dee.  Dee has been making medibles or medicinal edibles with cannabis from 2006 to present.  In 2014 she published the first edition of her cannabis cookbook, The Happy Chef THC, including hip-hop album “The Prescription” from hip-hop artist and MMJ patient B-Real of Cypress Hill. The year 2015 was the year of legalization for medical marijuana for the state of Nevada.  Dee worked as a Canna Chef in the first licensed MMJ Production Kitchen in the state of Nevada located in the fabulous city of Las Vegas - she still continues to make her edibles for the patients in the state today.

Are edibles not your thing?  Maybe you had a bad edible cannabis experience?  Eat too much or not enough - trouble dosing?  Or - perhaps you enjoy cooking with the plant and/or have an interest in joining the cannabis industry as a Canna Chef in an MMK Production Lab.  In with case, HER LATEST CANNA COOKBOOK IS THE ONE YOU NEED!!  Check out her latest EXPERT CANNABIS COOKBOOK - Deliciously Dee The Happy Chef Expert Cannabis Cookbook.  (available on Amazon & iBooks)