Enjoy by Recipes, New York, NY (2026)

05/20/2025

Strawberry Cheesecake Dump Cake 🍓🧁 (Only 5 Ingredients!)
This dreamy dessert is as effortless as it gets—just layer, bake, and enjoy! Bursting with sweet strawberries and creamy cheesecake flavor, it’s your go-to treat when you need something quick, comforting, and crowd-pleasing.

🛒 Ingredients:

1 box yellow or white cake mix

1 can (21 oz) strawberry pie filling

1 package (8 oz) cream cheese, softened

½ cup granulated sugar

1 tsp vanilla extract

½ cup unsalted butter, melted

👩‍🍳 Directions:

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

Spread the strawberry pie filling evenly across the bottom of the dish.

In a bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Drop spoonfuls of the mixture over the strawberry layer.

Sprinkle the dry cake mix evenly over everything—no need to stir!

Drizzle the melted butter over the top, making sure it covers as much of the cake mix as possible.

Bake for 40–45 minutes, or until golden and bubbly.

Cool slightly before serving. Optional: top with whipped cream or a scoop of vanilla ice cream!

Prep Time: 10 minutes | Bake Time: 45 minutes | Total Time: 55 minutes
Servings: 10–12 | Deliciously Lazy & Totally Addictive 😍

05/20/2025

Banana Pudding Cheesecake Cake

Ingredients

For the Banana Cake Layers:

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar

2 large eggs

1 tsp vanilla extract

1 cup mashed ripe bananas (about 2–3 bananas)

1/2 cup buttermilk

For the Cheesecake Layer:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/4 cup sour cream

For the Banana Pudding Frosting:

1 cup heavy whipping cream

1 box (3.4 oz) instant banana pudding mix

1/2 cup cold milk

8 oz whipped topping (or whipped cream)

For Assembly & Topping:

Crushed vanilla wafers

Banana slices (optional)

Instructions

Prepare the Cheesecake Layer:
Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
Pour into pan and bake for 35–40 minutes, or until set. Cool completely, then chill for at least 2 hours.

Make the Banana Cake:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and both sugars until fluffy. Add eggs one at a time, then vanilla and mashed bananas.
Alternately add flour mixture and buttermilk to the banana mixture, beginning and ending with flour.
Divide batter between pans and bake 25–30 minutes, until a toothpick comes out clean. Let cool.

Prepare the Frosting:
In a bowl, whisk pudding mix and cold milk until thick. Fold in whipped topping until smooth. Chill until ready to use.

Assemble the Cake:
Place one banana cake layer on a serving plate. Spread a thin layer of frosting.
Carefully place the cheesecake layer on top. Add another thin layer of frosting.
Top with second banana cake layer. Frost the entire cake with banana pudding frosting.
Garnish with crushed vanilla wafers and banana slices if desired.

Prep Time: 30 minutes | Cook Time: 1 hour 10 minutes | Total Time: 4 hours (includes chilling)
Servings: 12 slices | Calories: 580 per serving

05/20/2025

POPEYE’S COPYCAT FRIED CHICKEN

Ingredients

For the Marinade:

3 lbs chicken pieces (bone-in, skin-on)

3 cups buttermilk

2 tablespoons Louisiana hot sauce

For the Seasoned Flour Coating:

2 cups all-purpose flour

1 cup cornstarch

1 tablespoon paprika

2 teaspoons garlic powder

2 teaspoons onion powder

1½ teaspoons salt

1 teaspoon black pepper

1 teaspoon cayenne pepper

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon white pepper (optional)

For Frying:

Vegetable oil, for deep frying

Instructions

Marinate the Chicken:
In a large bowl, combine buttermilk and Louisiana hot sauce. Add chicken pieces, ensuring they’re fully coated. Cover and refrigerate for at least 4 hours or overnight.

Prepare the Seasoned Flour:
In another large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, cayenne, thyme, oregano, and white pepper.

Dredge the Chicken:
Remove the chicken from the marinade (do not rinse off). Dredge each piece in the seasoned flour mixture, pressing the flour onto the surface to form a thick, even coating. Let coated chicken rest on a wire rack for 15–20 minutes.

Heat the Oil:
In a heavy pot or deep fryer, heat vegetable oil to 350°F (175°C). Use enough oil to fully submerge the chicken pieces.

Fry the Chicken:
Fry the chicken in batches, without overcrowding, for about 12–15 minutes or until golden brown and internal temperature reaches 165°F (74°C). Turn pieces halfway through for even cooking.

Drain and Serve:
Transfer fried chicken to a wire rack set over paper towels. Let rest for a few minutes before serving hot and crispy.

Prep Time: 20 minutes (plus marinating)
Cook Time: 30 minutes
Total Time: 50 minutes (plus marinating)
Servings: 6
Calories: 520 per serving

05/20/2025

Cheesy Chicken & Broccoli Stuffed Shells
Ingredients:

12 jumbo pasta shells, cooked

1½ cups cooked chicken, diced

1 cup steamed broccoli, finely chopped

1½ cups ricotta cheese

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

1 egg

1 tsp garlic powder

½ tsp onion powder

Salt and black pepper, to taste

1½ cups Alfredo sauce (or homemade white sauce)

½ cup additional mozzarella cheese, for topping

Instructions:

Preheat oven to 375°F (190°C). Lightly grease a baking dish.

In a mixing bowl, combine chicken, broccoli, ricotta, mozzarella, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Mix well.

Spoon the chicken mixture into each cooked pasta shell.

Spread half of the Alfredo sauce on the bottom of the baking dish.

Arrange the stuffed shells over the sauce. Pour the remaining sauce on top and sprinkle with extra mozzarella.

Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and lightly golden.

Let rest 5 minutes before serving.

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Servings: 4 | Calories: 460 per serving

05/20/2025

Irresistible French Onion Beef Sloppy Joes

Ingredients:

1 pound ground beef

1 large onion, thinly sliced

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon Worcestershire sauce

1 teaspoon soy sauce

1 teaspoon dried thyme

Salt and pepper, to taste

4 hamburger buns

1 cup shredded Swiss cheese

Fresh parsley, chopped (for garnish)

Instructions:

In a large skillet, heat olive oil over medium heat.

Add sliced onions and cook for 10–12 minutes, stirring often, until deeply caramelized and golden. Add minced garlic and cook for 1–2 minutes more.

Add ground beef, breaking it apart with a spatula. Cook for 5–7 minutes or until browned and fully cooked. Drain excess fat.

Stir in Worcestershire sauce, soy sauce, dried thyme, salt, and pepper. Simmer for 5 minutes to allow the flavors to combine.

Meanwhile, preheat your broiler. Lightly toast the hamburger buns under the broiler until golden.

Spoon the beef mixture onto the bottom half of each bun. Top with shredded Swiss cheese. Broil for 1–2 minutes until the cheese melts and bubbles.

Garnish with chopped parsley and top with the remaining buns. Serve warm.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Servings: 4 | Calories: 480 per serving

05/18/2025

Rhubarb Magic Bars

Ingredients:
For the Crust:

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup unsalted butter, melted

For the Filling:

3 cups fresh rhubarb, chopped

1 cup sweetened condensed milk

1/2 cup brown sugar, packed

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

For the Topping:

1/2 cup sliced almonds

1/4 cup shredded coconut (optional)

Powdered sugar, for dusting

Instructions:

Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish and line with parchment paper.

Mix flour, granulated sugar, and melted butter in a bowl until crumbly. Press evenly into the dish.

Bake crust for 10-12 minutes until lightly golden; let cool slightly.

Combine rhubarb, sweetened condensed milk, brown sugar, vanilla, and cinnamon in a large bowl. Stir to coat.

Pour filling over crust and spread evenly. Top with almonds and coconut if using.

Bake for 25-30 minutes until edges are golden and filling is set.

Cool completely and dust with powdered sugar before slicing.

Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins
Servings: 12 bars | Calories: 220 kcal per bar

05/18/2025

Old-Fashioned Cherry Cobbler
Ingredients:
For the filling:

4 cups fresh or frozen pitted cherries

1/2 cup granulated sugar

1 tbsp lemon juice

2 tbsp cornstarch
recipe in the first comment ...

05/18/2025

Crustless Rhubarb Custard Pie
Ingredients:

3 cups fresh rhubarb, diced

1/3 cup all-purpose flour (or gluten-free alternative)

3/4 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

4 large eggs

1 tablespoon vanilla extract

1 cup milk

Instructions:

Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.

In a large bowl, combine flour, sugar, baking powder, and salt.

Whisk in eggs, vanilla extract, and milk until the batter is smooth.

Fold in the diced rhubarb.

Pour the mixture into the prepared pie dish, spreading the rhubarb evenly.

Bake for 40–45 minutes, or until the center is set and the top is lightly golden.

Let cool before slicing. Serve chilled or at room temperature.

Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins
Servings: 8 | Calories: ~190 per serving

05/18/2025

Southern Peach Buttermilk Pound Cake
No emojis, as requested.

Ingredients:
Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs

3 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

1½ cups diced fresh or canned peaches (drained if canned)

Glaze (optional):

1 cup powdered sugar

2–3 tablespoons peach juice or milk

½ teaspoon vanilla extract

Instructions:

Preheat oven to 325°F (163°C). Grease and flour a bundt pan.

In a large bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

In a separate bowl, whisk together flour, baking soda, and salt.

Gradually add dry ingredients to the butter mixture, alternating with buttermilk.

Stir in vanilla and fold in diced peaches.

Pour batter evenly into the prepared bundt pan.

Bake for 60–75 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

For glaze, whisk powdered sugar with peach juice or milk and vanilla until smooth. Drizzle over cooled cake if desired.

Prep Time: 20 mins
Cook Time: 70 mins
Total Time: 1 hr 30 mins
Servings: 12
Calories: ~420 per serving

05/18/2025

Milky Coconut Biscuits

Ingredients

For the biscuits:
½ cup self-raising flour
½ cup butter, softened
½ cup icing sugar

For the filling:
½ cup sweetened condensed milk
¼ cup desiccated coconut
½ teaspoon vanilla extract

For decoration (optional):
Extra desiccated coconut, toasted

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a mixing bowl, cream together the butter and icing sugar until light and fluffy.

Gradually mix in the self-raising flour to form a soft dough.

Roll the dough into small balls and place them on the baking sheet. Gently flatten with your fingers or a fork.

Bake for 12–15 minutes or until the edges are lightly golden. Let cool completely.

In a bowl, combine sweetened condensed milk, desiccated coconut, and vanilla extract for the filling.

Spread a small amount of the filling onto the flat side of one biscuit and sandwich with another.

Optional: Roll the edges in toasted desiccated coconut for decoration.

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins
Servings: 12 sandwich biscuits | Calories: ~170 per biscuit

05/18/2025

Boston Cream Pie Cupcakes

Ingredients:
For the Cupcakes:

1 box yellow cake mix (or your favorite vanilla cupcake recipe)

Ingredients as per box instructions (eggs, oil, water)

For the Filling:

1 package (3.4 oz) instant vanilla pudding mix

1 ½ cups cold milk

For the Ganache Topping:

1 cup semi-sweet chocolate chips

½ cup heavy cream

Instructions:

Prepare the cupcakes according to the cake mix instructions. Bake and allow to cool completely.

Prepare the vanilla pudding by whisking the pudding mix with cold milk until thickened. Refrigerate until set.

Core the center of each cooled cupcake and fill with the prepared vanilla pudding.

For the ganache, heat the heavy cream until just simmering. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.

Dip or drizzle the ganache over the filled cupcakes. Allow ganache to set before serving.

Prep Time: 15 mins | Cook Time: 20-25 mins | Total Time: 40 mins
Servings: 12 cupcakes | Calories: Approx. 320 per cupcake

05/18/2025

Sloppy Joe Casserole

Ingredients:
1 pound ground beef (or ground turkey)
1 small onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 can (15 oz) tomato sauce
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
Salt and black pepper, to taste
3 cups cooked pasta (elbow macaroni or penne)
2 cups shredded cheddar cheese, divided
1 cup crushed crackers or French fried onions (optional, for topping)

Instructions:

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.

In a large skillet over medium heat, brown the ground beef. Drain excess fat.

Add onion, bell pepper, and garlic. Cook for 5 minutes, until vegetables soften.

Stir in tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, salt, and pepper. Simmer for 5–10 minutes.

In a large bowl, mix the cooked pasta with the sloppy joe mixture. Stir in 1 cup of shredded cheddar cheese.

Transfer mixture to the prepared baking dish. Spread evenly.

Top with remaining 1 cup of shredded cheese. Add crushed crackers or French fried onions if using.

Bake for 20–25 minutes, until cheese is melted and bubbly.

Let cool slightly before serving.

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins
Servings: 6–8 | Calories: ~460 per serving

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