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Holiday Recipes: More than Just a Trifle



Don’t let yourself get stressed if you’re tasked with making an appetizer or dessert this holiday. Using these easy recipes, you can make something amazing in very little time! These two items offer the truest gift of the season—big flavors and plenty of infused food to go around.

Cucumber Salmon Spirals

Serves 12 (two pieces per serving, 2.5mg per piece)

Full of flavor, and light and refreshing—these Salmon Spirals are a tasty way to start the evening. (Or morning if you’re into that sort of thing.) Plus, the spread can be made a day or two in advance for easy preparation. Just assemble close to serving time. Dose is low, so there’s no need to overdo it. This is an infused appetizer that gets your meal started off on the right foot, and often leads to a buzzed dessert experience, and who doesn’t like that?


2 cucumbers, ends removed

4 teaspoons canna-butter 60mg THC

8 ounces cream cheese, softened

5 ounces smoked salmon

5 tablespoons mayonnaise

2 scallions, cut in pieces

2 tablespoons chopped fresh dill

1 tablespoon fresh lemon juice

1/2 teaspoon coarse black pepper

1/2 teaspoon salt

4 tablespoons capers


1. Using a vegetable peeler, slice the cucumbers horizontally, trying to cut a slice that is the whole length of the cucumber. Pat the slices dry with a clean dish towel.

2. In a food processor, combine the canna-butter, cream cheese, salmon, mayonnaise, scallion, dill, lemon juice, pepper and salt. Process until smooth.

3. Spread each cucumber slice with the salmon mixture, 1-2 tablespoons each. Sprinkle with the capers. Tightly roll each slice. The slices with stay together, no need for a toothpick. Place on a serving tray.

Chocolate Brownie Trifle

Serves 12 (5mg THC per serving)

Looking for an easy dessert that is quick to put together and can feed a large group of people? This layered treat is filled with luscious brownie chunks, rich chocolate pudding and freshly whipped cream, infused with cannabis, to really top off your Christmas meals this year. This layered dessert is easy to make, too, and using a couple of convenience foods makes life simple. Of course, you can use your favorite brownie or pudding recipe, though honestly I don’t think the trifle suffers from these shortcuts. Dig deep to get every magnificent layer. The infusion is in the pudding, though if you are so inclined, and all have a high tolerance, you can also infuse the brownie, just sub canna-butter or oil for some of the oil/butter in the mix. Remember that too much cannabis is a drag, indulge wisely, stay safe and have fun.


1 brownie mix box (prepared according to instructions on package and cooled)

2-3.9 oz. packages instant chocolate pudding

2 tablespoons canna-butter, melted and cooled

4 cups heavy cream

1/3 cup confectioners’ sugar

2 teaspoons vanilla extract

1/3 cup toasted coconut chips


1. Place the serving bowl on your work surface. A trifle bowl is best, but a large glass bowl works as well.

2. Cut the cooled brownies into 1-inch pieces. Reserve a cup of brownie pieces for the garnish.

3. In a large bowl, prepare the chocolate pudding (as according to directions on package).

4. In a large bowl, beat the heavy cream with the confectioners’ sugar and vanilla.

5. Place half the brownie pieces on the bottom of the bowl. Top with half of the pudding followed by half of the whipped cream.

6. Repeat the steps, ending with the whipped cream. Place the remaining brownie on top of the whipped cream, along with the coconut chips. Chill for a minimum of two hours. You can make the trifle a day ahead, add the remaining brownie and coconut chips just before serving.

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