Community Health Services of Union County, Inc. 

Call Us:  704-296-0909

Holiday Potato Bake


3 pounds potatoes, peeled and cut into 1/2-inch cubes
3 medium carrots, shredded
3 celery ribs, trimmed and diced
1 medium onion, diced
2 cups shredded sharp cheddar cheese, divided
1/2 cup butter, cubed
4 ounces cream cheese, softened
1/4 cup plus 1 tablespoon minced fresh parsley, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped ripe olives


Preheat oven to 350°. Place potatoes, carrots, celery and onion in a Dutch oven; add water to cover. Cook, covered, until vegetables are almost tender, 8-10 minutes. Drain. Return to Dutch oven; toss with 1-3/4 cups cheddar cheese, butter, cream cheese, 1/4 cup parsley, salt and pepper.
Transfer to a greased 13x9-in. baking dish. Top with olives and remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 15-20 minutes. To serve, sprinkle with remaining parsley.


Pumpkin Dump Cake



1 15 oz can pumpkin puree (not pie filling)
1 10 oz can evaporated milk
3 eggs
1 cup brown sugar
3 tsp pumpkin pie spice
1 box yellow cake mix (just the dry mix)
2 sticks butter melted

Frosting glaze

2 cups powdered sugar
2 tbsp milk
1 tsp vanilla extract


Mix the pumpkin, milk, eggs, sugar and pumpkin pie spice in a bowl with a whisk.
Pour the pumpkin pie filling in a greased 9x13 baking pan.
Sprinkle yellow cake mix evenly over the top.
Pour melted butter over the cake mix.
Bake at 350° for 45-50 minutes, until center is set and a toothpick come out clean.

Frosting Glaze

1. Mix the powdered sugar, milk and vanilla in a bowl with a whisk until smooth. Pour over the top of the cake while it's still warm. Let it cool and harden to a sweet crackled glaze on the top. 


Cheddar-Maple Squash



1 ½ pounds butternut squash, peeled, halved, seeded, and cut into 1 1/2-inch cubes (3 cups)
2 ounces aged white Cheddar cheese, coarsely grated (1/2 cup)
1 tablespoon chopped fresh sage or 1/2 teaspoon dried sage, crushed
1 tablespoon pure maple syrup
2 slices turkey bacon, cooked according to package directions


Step 1

Cook squash cubes in a covered medium saucepan in enough boiling water to cover about 15 minutes or until tender; drain and return the squash to the hot saucepan.

Step 2

Using a potato masher or electric mixer, mash the drained squash. Stir in Cheddar, sage, and maple syrup. Chop the cooked turkey bacon and sprinkle atop the squash.