Oregon TrifleAn Oregonian twist on a classic dessert. If you've never made a trifle, don't be intimidated it's really easier than you think and incredibly delicious. We opted for our Marionberry and Raspberry jams to make this a Northwest treat you can't resist, and the fresh berries make it all surprisingly light. This is a great dish for a summer barbecue because it requires no heat whatsoever.

Glazed Honey Drunken Salmon



1 store bought pound cake
Columbia Empire Farms Marionberry Jam
Columbia Empire Farms Raspberry Jam
1 – 8oz bar of cream chees (room temperature)
1/3 cup of sugar
1 cup heavy whipping cream
1 – 16oz container of fresh raspberries
1 – 16oz container of fresh marionberries (or Blackberries)




Start by slicing the pound cake into even slices about 1/2 – 1 inch thick slices. Next, cut all those small slices into fourths. Divide the slices in half and spread half of them with the raspberry jam and the other half with marionberry jam. Set aside. In a medium mixing bowl combine the bar of cream cheese with the sugar with a hand mixer until it's creamy. Slowly add the whipping cream and continue to mix until it's all fluffy and mixed together. Take a small glass trifle dish and begin by covering the bottom of the dish in the first half of the pound cake slices. Add in half of the whipped cream mixture and spread to the edges of the dish. Add in half of the raspberries and half of the marionberries. Repeat this layering one more time and then top the last layer of berries with one dollop of whipped cream and a berry on top.