7 Layer Salad
Amaretto Fruit Dip
Baked Beans - Secret Ingredient
Baking & Cooking Tips
Banana Cake - Double Icing
Banana Nut Bread (Jiffy)
Banana Nutella Dip with Pie Crust Dippers
Bean & Sausage Casserole
Biscotti - Cake Mix Doctor
Bob's Beef Stroganoff
Brownies Fudgey Chocolate
Butternut Chili
Caramel Corn
Carrot Cake (box)
Cauliflower Rice - How to Make
Cauliflower Rice - Mediterranean
Chana Masala
Cheese Ball - Nancy
Cheese Rings
Cheesecake (Mom's Blue Ribbon Winner)
Cheesecake - Cherry Fluff
Cherry Chocolate Kisses
Chicken Cacciatore
Chicken Paprikash
Chicken, African
Chicken, Honey Garlic
Chocolate (White) Covered Oreos
Chocolate (White) Covered Peanut Butter & Ritz
Chocolate Cherry Cake
Chocolate Chex "Puppy Chow"
Chocolate Chip Cookies - Stefan
Chocolate Chip Squares
Chocolate-Banana Refrigerator "Cake"
Cincinnati Chili
Cole Slaw
Coriander-Garlic Chutney
Corn Puddin'
Crabmeat Dip
Cranberry Salad
Crescent Rolls (Cookies)
Criss Cross Cookies
Dumplings (Spätzle)
Eggs - Hard Boiled
Equivalents - Banana
Favorite Food Quotes
Fruit Dip
Green Apple Dip
Green Beans & Potatoes
Haystacks: No-Bake Butterscotch Cookie
Hidden Valley Ranch Oyster Crackers
Holiday Shortbread Drops
How to Frost a Layer Cake
Icing - Butter Cream
Icing - Cream Cheese
Kapusta (Sauerkraut and Pork)
Magic Cookie Bars
Meatloaf Italian - Microwave
Peanut Butter Cookies - Bryne
Peanut Butter/Chocolate Fudge
Pepper Mash
Pie Dough
Pimiento Cheese
Pineapple Casserole
Pineapple Topping Cake
Pinwheel - Fiesta
Poppy Seed Bread/Cake
Pork Tenderloin - Crock Pot (Slow Cooker)
Pot Roast - Crock Pot or Instant Pot
Potato - Roasted Garlic-Parmesan Fingerling
Pretzel M&M Hugs {Christmas Style}
Reuben Dip
Rice Krispies Treats
Roasted Tomato Sauce
Salsa - Peach
Salsa - Strawberry Avocado Jalapeño
Sausage Cheese Balls
Sausage Gravy
Sausage Pineapple Appetizer
Seven Layer Salad
Shrimp & Pesto Buddha Bowl
Shrimp Paulista
Shrimp, Tomato Basil - Fast & Easy
Soup - Borscht (Beet Soup)
Soup - Spinach
Soup - Split Pea
Spinach Dip
Spritz (Press Cookie)
Strawberry Cake
Stuffed Cabbage Casserole
Stuffed Grape Leaves
Stuffing - Thanksgiving
Taco Dip
Taco Meat/Salad or Bowl
Taco Ring
Talapia - Pan Fried
Tamarind Chutney
Vegetable Spinach Dip
White Bean Burger
White Chocolate Candy
White Sauce
Zucchini - Easy, Baked
Zucchini Cake (Bread)
Zucchini Sauté
Cheesecake (Mom's Blue Ribbon Winner)
This is a different type of cheesecake. We make it in a 9" x 13" pan and cut it into square pieces. It has the traditional cheesecake bottom with a sour cream topping. Aunt Jackie (Sestili) Varady* got this recipe from her Jewish neighbor and brought it to (my brother) Michael Rulli's bapism party in 1954. It has been a family favorite ever since. In 2003 Nephew Stefan Rulli McIntyre entered this cheesecake in the Butler County Fair (Ohio) and won First Prize. He then sold cheesecakes to Ohio Lunch restaurant (Hamilton, OH) until he went to college at Ohio State. His brother Bradley Rulli McIntyre took over the business until he left for Ohio State in 2006 to attend Pharmacy School. * Aunt Jackie Sestili Varady is my grandma Mary (Sestili) Rulli's youngest sister.



1 1/4 Cups Graham Cracker Crumbs (about 20 graham crackers if you make your own crumbs. Place a few crackers in a sealed plastic bag and crush with rolling pin until fine.)
1/4 Cup Sugar
4 Tablespoons Butter - melted (let cool a little - you do Not want to melt the sugar)

Mix together and press into the bottom of a 9" x 13" pan.


In an electric mixer add in order given:

3 8oz packages regular cream cheese (24 ounces) - room temperature. Mix together.
1 1/2 Cups Sugar - add 1/2 cup at a time and blend well into cream cheese.
5 Large Eggs - add one at a time and beat after each egg
1 Tablespoon Vanilla Extract

Beat Mixture for 2 minutes - should be creamy.

Pour mixture over graham cracker crust. At 300° - Bake 1 hour or until knife comes out clean. Cake should look light in color, may have a light brown edge. Remove from oven and let cool for 10 minutes. Cake will settle. Note: This cake puffs up when baked but will sink down while cooling.


While cake is cooling:
1 Pint Sour Cream - room temperature
1 Cup Sugar
2 teaspoons Vanilla Extract

In small bowl, place room temperature sour cream. Add sugar & vanilla - Stirring with spoon By Hand until dissolved and smooth. (DO NOT USE MIXER) Pour sour cream mixture evenly over warm cheesecake. Bake at 300° another 7 - 8 minutes (topping remains soft). Topping should be white - do not brown. Remove from oven and cool completely to room temperature. NOTE: I cut into pieces once cake is cooled to room temperature. It will cut smoothly - no jagged or torn edges. THEN refrigerate uncovered for an hour. This will avoid condensation. After an hour of refrigeration carefully cover cake as topping will stick to cover. One tip is to place a cardboard sheet (cut up a cereal box) over the cake pan then cover with plastic wrap or aluminum foil. Cardboard should rest on top of pan - not on the cake.


Dessert · all