Our Residents' Recipes

Our menus frequently include a resident’s favorite recipe. Residents and their special guests eat “family style”, enjoying heartwarming, home-style cooking. Scroll down to view some of our mouth-watering recipes!

Charlie Hooper’s Whipping Cream Pound Cake


  • 1 cup of butter
  • 3 cups of cake flour
  • 3 cups of sugar          
  • 2 tsp of vanilla flavor  
  • 6 eggs                        
  • ½ pint whipping cream
  1. Cream together butter and sugar, then add eggs one at a time. Beat well after each.
  2. Add cake flour slowly, add whipping cream, add vanilla flavor, and mix well.
  3. Bake at 325 degrees for 1hr 45mins. Do not preheat oven.

Bobbie’s Chicken Casserole


  • Meat from 1 chicken (cooked)
  • 1 can cream of chicken soup 
  • 1 sleeve Ritz crackers (crushed)
  • 1 8oz carton sour cream 
  • 1 stick butter (melted) 
  1. Break meat from chicken in pieces.
  2. Mix cream of chicken soup and sour cream together.
  3. Add chicken and pour into a greased 9×13 baking dish.
  4. Sprinkle crushed cracker crumbs on top of chicken mixture. Drizzle melted butter over cracker crumbs.
  5. Bake at 325 degrees for 30 mins. Do not cover while baking. Delicious served with rice.

Bobbie's Famous Apple Enchiladas


  • 1 can of apple filling
  • 6 (8 inch) flour tortillas
  • 1 tsp of cinnamon
  • 1/3 cup of butter or margarine
  • ½ cup of brown sugar
  • ½ cup of white sugar
  • ½ cup of water
  1. Mix all ingredients together and boil for 3 mins.
  2. Fill tortillas with pie filling and roll as for enchiladas.
  3. Put in dish and pour on hot syrup. Let stand 30 minutes.
  4. Bake at 350 for 20 to 25 minutes.

Carol's Famous Orange Jello Salad


  • instant orange jello mix
  • 12oz of cool whip
  • 1 can of pineapple tidbits
  • 1 can of mandarin oranges
  1. Mix jello and cool whip together until well blended.
  2. Add 1 can of drained pineapples and 1 can of drained mandarin oranges. Mix all together until well blended.
  3. Place in fridge for 2 hours until ready to serve.
  4. Serve with pecans and coconut.

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