Easy Pineapple Fluff


With only a few ingredients, this light and creamy Easy Pineapple Fluff comes together in just a few minutes and is the perfect dessert for spring!

Serves: 12 servings


1 box (3.4 ounce) vanilla instant pudding mix
1 (20-ounce)can crushed pineapple with juice (do NOT drain)
1 (8-ounce) container Cool Whip, thawed
2 cups miniature marshmallows
1 cup sweetened shredded coconut
½ cup chopped pecans, optional


In a large bowl, stir together dry pudding mix and entire can of crushed pineapple with juice until well combined.
Gently fold in the Cool Whip, marshmallows, coconut, and pecans, if using.
Cover bowl with lid or saran wrap, and refrigerate for at least 2 hours prior to serving.




4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce ( I use Bull's Eye)
1/4 c. real bacon bits
1 c. colby and jack cheese, shredded
1 (14 oz). can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions


Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

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Hot Loaded Baked Potato Dip


1 (16oz) container cottage cheese
1 (16oz) container sour cream
1 lb (16 oz) package bacon, cooked & chopped (approx. 1 C bacon crumbles)
2 C shredded sharp cheddar
2 heaping TBSP chives, chopped
¼-1/2 tsp black pepper
¼- 1/2 tsp garlic powder.


Preheat oven to 400 degrees.
In an oven-safe baking dish, combine all the ingredients reserving approximately 1 TBSP chives, ¼ C chopped bacon, and ¾ C shredded cheddar.
Stir mixture until well combined. Top with remaining cheese and bacon.
Bake for 15-20 minutes, until bubbling and melted.
Remove from oven, top with remaining chives.
Serve warm with french fries, potato wedges, or ruffled potato chips.