Mini Cherry Cheesecakes

From the Kraft website

• 1 cup graham cracker crumbs
• 3/4 cup plus 2 Tbsp. sugar, divided
• 3 Tbsp. butter or margarine, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 3 eggs 
• 1 can cherry pie filling
• Preheat oven to 325 degrees. Line 18 muffin cups with cupcake liners. Mix graham cracker crumbs, 2 T sugar and 3 T melted butter. Divide mixture into lined muffin tin. Press down to compact crust - I use a 1/4 c measuring cup to do this. 
• Mix remaining ingredients and divide between 18 cups. Bake about 25-30 minutes until puffy. Let cool and then refrigerate for 2 hours. Fill with cherry pie filing. 

Pumpkin Bread

From Skills USA Baking Competition 2018

Ingredients

1 Tbsp of Shortening or Butter
8 oz of Flour
1 tsp of Baking Soda
3/4 tsp of Salt
1 tsp of Cinnamon
1/4 tsp of Baking Powder
1/2 tsp of Cloves
8 and 3/4 oz of Sugar
4 oz of Oil
2 Eggs
1/3 Cup of Water
8 oz of Pumpkin

Directions

 Sift dry ingredients, set aside. Coat a 1 lb loaf pan in shortening or butter. Pour approximately 2 Tbsp of the dry mixture into coated loaf pan. Coat loaf pan with dry mixture. Pour excess back into the bowl of dry ingredients. Mix together wet ingredients in a separate bowl. Mix wet ingredients into dry. Mix until just combined. Bake at 375 degrees for 45-50 minutes. Cool, remove from pan, slice, and enjoy!