Community Health Services of Union County, Inc. 

Call Us:  704-296-0909

No-Bake Banana Split Cake


 2 c. graham cracker crumbs

 1 c. (2 sticks) unsalted butter

 8 oz. cream cheese, softened

 2 c. confectioners' sugar

 pinch salt

 4 bananas

 1 (20 oz.) can crushed pineapple, well drained

 1 (8 oz.) container Cool Whip non-dairy whipped topping {or homemade whipped cream}

 1/3 c. chopped pecans

 1 (10 oz.) jar maraschino cherries, drained & patted dry with a paper towel


Melt 1/2 cup butter (1 stick) and blend in graham cracker crumbs with a fork until evenly moistened. Press into the bottom of a 9x13" pan.

With an electric mixer, blend remaining 1/2 cup (1 stick) butter with cream cheese, confectioners' sugar, and salt. beat 3 to 4 minutes until fluffy. Spread mixture over graham cracker crumbs.

Slice bananas and arrange evenly over cream cheese mixture; top with crushed pineapple. Spread Cool Whip on top of pineapple; sprinkle with chopped pecans and place cherries on top.

Cover and refrigerate at least 2 to 3 hours, or overnight, before serving.




1 (8 oz) pkg cream cheese, softened 
1/2 c. mayonnaise 
1/4 c. grated Parmesan cheese 
1 c. chopped lettuce 
8 bacon strips, cooked and crumbled 
5 plum tomatoes, seeded and chopped 
1/4 c. minced green onions 
1 1/2 c. shredded Colby Jack Cheese 


In a medium sized bowl, beat together cream cheese, mayonnaise, and Parmesan until blended. Spread in shallow baking dish and pie plate.
Layer lettuce, bacon, tomatoes, cheese and onions on top of cream cheese mixture.
Refrigerate until serving.
Serve with toasted baguette slices, chips etc.


Easy Bacon-Wrapped Chicken Breasts



4 chicken breasts (about 1 lb) 

4 slices gluten-free bacon (not thick cut)

1 tablespoon olive oil


3 tablespoons cider vinegar

1 tablespoon Dijon mustard

1/4 cup honey

1/2 teaspoon sea salt flakes

1/4 teaspoon black pepper

2 tablespoons olive oil

8 cups packed mixed baby greens (kale, chard, spinach)


Place each chicken breast between 2 pieces of plastic wrap, and pound to 1/4 inch. Wrap 1 slice bacon around each chicken breast, starting and ending on bottom of chicken breast (bacon will go around chicken breast twice). Secure ends of bacon on underside with toothpick, and place in medium bowl. Drizzle with 1-tablespoon olive oil, and rub to coat.

Heat 12-inch skillet over medium-high heat until hot. Place chicken, top side down, in skillet and cook until bacon is beginning to brown, 4 to 6 minutes. Carefully turn chicken, and continue to cook 4 to 6 minutes or until chicken is no longer pink and instant-read thermometer inserted in thickest part of chicken reads 165°F.

Meanwhile, in large bowl, make dressing: Beat vinegar, mustard, honey, salt and pepper with whisk. Drizzle in 2 tablespoons olive oil slowly, beating to combine. Reserve 1/4 cup dressing; set aside. Add greens to remaining dressing, and toss to coat; divide evenly among 4 serving plates.

Transfer chicken breasts to plate to cool slightly. Remove toothpicks. Top each salad with 1 chicken breast. Drizzle 1 tablespoon dressing over each chicken breast. Serve immediately.