Community Health Services of Union County, Inc. 

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Christmas Breakfast Sausage Casserole


1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded



1.Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
2.In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
3.Preheat oven to 350 degrees F
4.Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F  Bake for an additional 30 minutes, or until set.


Sweet and Spicy Chipotle Chicken


2 chipotle peppers in adobo sauce plus 3 tablespoons adobo sauce
1/4 cup tomato paste
3 tablespoons honey
2 tablespoons olive oil
1 teaspoon sea salt
1 roasting chicken (6 to 7 pounds)


1. Pulse chipotle peppers, adobo sauce, tomato paste, honey, olive oil and sea salt in a food processor or blender until smooth. Spread mixture evenly over chicken. Refrigerate, covered, at least 1 hour or overnight.
2. Preheat oven to 400°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together.
3. Roast 20 minutes. Reduce oven setting to 350°. Roast 1-1/2 - 1-3/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.)
4. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.


Gluten-Free Christmas Crack


1 box gluten-free Glutino table crackers
1 C salted butter
1 C brown sugar, packed
2 C chocolate chips


1.Pre-heat oven to 325°F
2.Line a large baking pan with aluminum foil and spray the foil with non-stick cooking spray
3.Next, line the pan with gluten-free Table crackers
4.Meanwhile, place the butter and sugar in a pot over low medium-low heat
5.Whisk until the butter is melted
6.Once melted, bring to a boil for 2-3 minutes whisking constantly
7.Remove pan from heat and pour evenly over crackers
8.Spread mixture with a spatula
9.Bake for 7-9 minutes
10.Remove pan and allow to cool 2 minutes
11.Meanwhile, melt the chocolate and then pour over the top with a spatula
12.Optional: sprinkle with holiday candies
13.Place in the freezer for 30 minutes
14.Once chocolate has hardened break pieces off the foil and plate
15.This candy will stay fresh for 1 - 2 weeks


Parmesan Baked Potatoes


6 tablespoons butter, melted
3 tablespoons grated Parmesan cheese
8 medium unpeeled red potatoes (about 2-3/4 pounds), halved lengthwise


Pour butter into a 13x9-in. baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut sides down over cheese. Bake, uncovered, at 400° for 40-45 minutes or until tender.

Nutrition Facts

2 potato halves: 165 calories, 9g fat (6g saturated fat), 24mg cholesterol, 128mg sodium, 18g carbohydrate (1g sugars, 2g fiber), 3g protein.