Baked Potato Soup

2 Large Baking Potatoes (8 Oz.each)

3 Tbsp. Thinly Sliced Green Onions

1/3 Cup Margarine or Butter

1/3 Cup All-Purpose Flour

1/4 teas. Watkins Dill

1/4 teas. Salt

1/4 teas. Watkins Black Pepper

4 Cups Milk

3/4 Cup Shredded Cheddar Cheese

3 Tbsp.Thinly Sliced Green Onion

4 Slices Bacon (crisp-cooked, drained and crumbled)

Scrub potatoes thoroughly with a brush; Pat dry. Prick potatoes with a fork. Bake in 425 degree oven for 40 to 60 minutes or till tender. let cool. cut potatoes in half lengthwise; Gently scoop out each potato. Discard potato skin. In a large saucepan cook 3 tablespoons green onions in margarine or butter till tender; Stir in flour, dill, salt and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Add potato pulp and 1/2 cup of the shredded cheese; Stir till melts. Garnish each serving with remaining shredded cheese,3 tablespoons green onions,and bacon, sour cream and chives..whatever delights you.... Makes 6 side-dish servings.

Pecan Pie

3 eggs, slightly beaten
1 cup light Karo syrup
1 cup sugar
2 tablespoons melted butter or margarine
1 teaspoon  Watkins vanilla flavoring
1 ½ cups chopped Pecans

Mix all ingredients. Blend well. Pour into unbaked 9" pastry shell. Bake 350° for 50-55 minutes or until set in center.

Marbled Pumpkin Cheesecake

Ingredients
1-1/2 cups gingersnap cookie crumbs (about 32 cookies)

1/4 cup unsalted butter, melted

2 packages (8 oz each) cream cheese, softened

3/4 cup  sugar, divided

1 tsp  Original Double-Strength Vanilla

3 eggs

1 cup  canned or cooked pumpkin

1-1/2 tsp  Pumpkin Pie Spice

Directions
Preheat oven to 400°F. Combine crumbs and butter. Press firmly over bottom and up sides of pie plate. Bake for 5 minutes; remove from oven and let cool. Reduce oven temperature to 325°F. In large mixer bowl, beat cream cheese, 1/2 cup  sugar and vanilla until blended. Beat in eggs one at a time. Reserve 1 cup  batter. Add remaining sugar, pumpkin and Pumpkin Pie Spice to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marbled effect. Bake for 45 to 50 minutes or until cheesecake springs back lightly when slightly touched. Loose cheesecake from rim of pan. Let cool to room temperature, then chill.

Makes 12 servings.