Infused Recipes to Elevate Any Holiday Meal

The holidays with family can be stressful. Between your uncle arguing politics at the dinner table, the couple that won’t stop arguing, and kids kicking and screaming – it’s more than the best of us can handle sometimes. Not to worry, kick your holiday dinner up a notch with these infused dishes you can make using Mellow Fellow products. 

Note: Don’t unleash these recipes on unsuspecting family members, as funny as it would be to see your uptight aunt after some infused gravy, it’s not cool.

The Bases - Butter, Oil, etc.

With these recipes, you can make just about any herb-infused recipe. These will be the base of all of our recipes, so learn how to make these first.

To start either, you’ll need to decarb your flower. You can order Delta-8 flower on our page to use for your recipe to get delicious infused butter or oil. To decarb, place your flower evenly on a baking sheet covered with aluminum foil. Bake at 240F/115C for 25 till 45 minutes. When its done it should look lightly toasted (haha), not burnt. Let cool. Grind or chop up all of your cannabis until it's in fine pieces.

For butter, take ¼ to ½ ounce of herb and place it in a strong mason jar with 1 cup of butter. Seal the jar and place it in a pot of cold water. Let the water come to a boil, keeping a close eye. Let it boil for 2-3 hours. After, remove the jar carefully (it will be hot, duh) and let it cool slightly. Strain the butter-herb mixture through a cheesecloth (use gloves!) or any other similar material into the heat-resistant container of your choice. Let firm and use in your recipe when ready!


For the oil, add 2.33 grams of bud to ½ cup of olive/canola oil (feel free to scale up or down depending on your desired yield) to a double boiler, sous vide, or crock pot. Cook at 185F/85C for 2 hours. Strain through a cheesecloth (use gloves!) or any other similar material into the heat-resistant container of your choice. Let cool and use in your recipe when ready!


Infused Turkey Gravy 

A classic at Thanksgiving and many other holiday meals. Let the turkey know it didn’t die to be overcooked by grandma. Use some of the delicious fat and juices it cooked off to make an infused gravy you’ll love even more than the classic.


1/4 cup fat skimmed from drippings 

1 tbsp Cannabis butter

1/4 cup all-purpose flour

2 cups liquid (juices from roasted turkey, broth, water)

1/2 teaspoon salt

1/2 teaspoon pepper


  1. Transfer the fat to a large saucepan over medium heat.
  2. Let the fat melt and then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat and flour have formed a homogeneous mixture. Continue stirring for 2-3 minutes. 
  3. Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids are fully incorporated.
  4. Bring the gravy to a simmer and continue simmering until it reaches your desired consistency.
  5. Season with salt and pepper and 1 tbsp of cannabis butter.
  6. Serve with anything that will taste better with gravy!


Infused Mac & Cheese

The great equalizer of holiday meals. You would think it was a simple enough dish to not mess up, but let’s be honest - we’ve had some pretty nasty mac and cheese. A little effort goes a long way. Make your own roux, use real cheese (this is an ANTI-Velveeta and Kraft cheese-product household), and the mac and cheese gods will reward you with a delicious dish you can shovel away by yourself or share in the munchies with your friends. You’ll need:


½  lb elbow macaroni

1 tbsp vegetable oil

1 tsp salt

4 tbsp canna-butter

½  cup all-purpose flour

3-4 cups milk

3 ½ cups grated sharp cheddar cheese

Salt, Pepper, Nutmeg to taste

2 tbsp salted butter you can substitute in more canna-butter if you want a stronger dose

1 ½ fresh breadcrumbs (optional)


  1. Heat the oven to 350° F.
  2. Bring a large pot of water to a boil. Add the salt and oil. Add the macaroni and cook according to the directions on the package. Drain well.
  3. In a medium saucepan, heat the cannabutter before whisking in the flour. Cook over low heat for 5 minutes, stirring constantly with the whisk. While whisking, add the warm milk in a stream and cook for a couple of minutes, until thick and smooth. If too thick add additional milk.
  4. Add 3 cups of cheese, salt, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into 6-8 greased ramekins or a 2 quart greased casserole dish in thirds, layering shredded cheese between each layer. Top with the remaining cheese.
  5. (Optional) Melt the remaining 2 tbsp of butter and combine with the fresh breadcrumbs.
  6. Bake for 25-30 minutes, or until the macaroni is browned on the top.
  7. Serve and enjoy!


Infused Pumpkin Pie

The classic holiday dessert. After you’re completely stuffed with everything else, save room for a slice of this pie to top off a great holiday dinner. What’s a good holiday without completely stuffing yourself AND adding dessert on top of it? This pie is triple infused, so there’s cannabis infused in the crust, whipped cream, and the pie filling. Just how *insert religious or spiritual deity/figure* would want it. You’ll need:



1¼ cups all-purpose flour

7 tbsp unsalted butter very cold and cubed

1 tbsp canna-butter very cold and cubed

¼ tsp salt

¼ cup ice water


2 eggs

½ cup sugar

2 tbsp cannabutter melted

1 15oz can pumpkin

1 can evaporated milk

1 tsp ground cinnamon

½ tsp salt

½ tsp ginger

1/8 tsp ground clove


¾ cup heavy whipping cream

2 tbsp sugar

1 tsp vanilla

1 tsp cannabutter melted and cooled



  1. In the bowl of a food processor pulse the flour, butters and salt. Add the ice water and pulse until the dough forms a ball. Wrap the dough and chill for 30 minutes.
  2. On a floured board, roll out the dough to about 12 inches. Place the crust in a buttered pie pan; flute the edges (or not) and place in the fridge while you prepare the filling.


  1. Preheat oven to 340F.
  2. In a large bowl, combine all the filling ingredients and beat until thoroughly combined. Pour into the chilled pie shell and bake until the filling is set, 45-50 minutes.


  1. In a large bowl, whip the cream, sugar and vanilla to soft peaks. Add the melted butter and finish whipping. Place a dollop on the cooled pie and enjoy!


Infused Baked Brie

Sort of a new holiday classic? This never popped up often at childhood holiday gatherings, but doesn’t it seem like every Millennial and Gen Z person can’t seem to stop talking about baked brie at their holiday gatherings now. Just us maybe? Either way, get ready to level up the cheesy, gooey delicious dish with some herb-infused deliciousness. You’ll need:


5 sheets phyllo dough defrosted in the fridge and then at room temperature for 20 minutes

3 tbsp salted butter

3 tbsp infused butter (or oil)

1 egg beaten

1 4.5 inch wheel brie


  1. Heat oven to 340 degrees F
  2. Place the sheets of phyllo on your work surface and cover with a slightly damp paper towel.
  3. Melt salted butter and infused butter together - low heat on the stove top or low heat in the microwave until JUST melted.
  4. One at a time place the sheets on a baking tray. Brush each sheet with the melted butters. When you have completed the five sheets, place the brie on top. Wrap the brie in the phyllo dough and once again brush with the butter.
  5. Brush the dough with the beaten egg.
  6. Bake until the crust is golden brown, about 35 minutes. Allow to sit for twenty minutes before cutting.
  7. Enjoy!


Infused Baked Glazed Ham

The Christmas Ham seems to be the iconic centerpiece dish in all of the Christmas lore. While traditions have shifted, lots of families opt for turkey, salmon, or vegetarian options, the Christmas Ham still remains iconic. Add pineapple slices for a vintage look or enjoy with the delicious simple infused glaze. You can add pieces to collard greens to reuse any leftovers! You’ll need:


1 smoked cured ham 8-12 pounds

1/8 cup whole cloves

2/3 cup brown sugar

1 cup apple cider

1/2 cup orange juice

1/4 cup canna-oil preferably canola oil

1/4 cup Dijon mustard

1 tsp cinnamon

1/4 tsp ground cloves

pinch salt


  1. Heat oven to 300 degrees F.
  2. Place the ham on your work surface. Stud the ham with the whole cloves.
  3. In a medium saucepan combine the brown sugar, canna-oil, apple cider, mustard, cinnamon, cloves and salt. Allow to reach a slow simmer, stirring frequently. The longer you cook the glaze the thicker it will be. Allow the mixture to cool for at least 30 minutes.
  4. Liberally brush the ham with the glaze. Bake for 1-2 hours, basting frequently. Allow to stand for about 20 minutes before slicing.


Infused Sweet Potato Casserole

A personal favorite. Whether you grew up with pecan- or marshmallow-topped sweet potato casserole, let’s lay down our swords and honor the best holiday side dish with this canna-infused recipe. The only thing better than this dish topped with the topping of your choice? Getting lifted in the process. You’ll need:


4 large sweet potatoes (1 1/2 to 2 pounds) , peeled and cubed

1/2 cup brown sugar

2 large eggs

1/2 teaspoon salt

4 tablespoons canna-butter, softened

1/2 cup milk

1/2 teaspoon vanilla extract

Miniature marshmallows OR Pecan topping


  1. Preheat oven to 350 degrees. Lightly grease a 9x13 pan or 3 quart casserole dish.
  2. Fill a large pot with water. Bring to a boil. Add cubed sweet potatoes. Return to a boil and reduce heat to low. Simmer sweet potatoes until tender (15-20 minutes). Drain.
  3. Meanwhile, in a large bowl, mix together sugar, eggs, salt, butter, milk and vanilla. Add in cooked sweet potatoes and use a hand mixer to mix until smooth.
  4. Transfer to prepared baking dish and smooth it out into an even layer. Top with miniature marshmallows or pecans.
  5. Bake in the preheated oven for 25-30 minutes until marshmallows are toasted and golden brown.


As always, use caution when consuming edibles. Check out our article on consuming edibles if you want to learn more. A full holiday meal plate of all infused dishes may be over what your body can tolerate. Take one dish at a time or cook for a large group. Each of these dishes will retain their potency for about 1-2 days when stored in the fridge, so make plans to consume it all or distribute to friends within that time frame. We hope we could make your holidays a little more interesting with these infused dishes.