Monday: Crock pot Chili with Corn Chips and Cheese
Tuesday: Hot Dog Twists, Sidesaddle Pork and Beans, Texas 2 Step Slaw
Wednesday: Overnight Egg Casserole, Fruit, Pumpkin-Chocolate Chip Bread
Thursday: Chicken Noodle Dinner, Peas, French Bread
Friday: Pizza Night!
Chocolate Pumpkin Bread
3-1/3 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 eggs
1 can (15 ounces) solid-pack pumpkin (do not substitute Pumpkin Pie Filling)
2/3 cup water
2/3 cup canola oil
2 cups (12 ounces) semisweet chocolate chips
1 cup sliced almonds, toasted
Directions:
In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.
To use frozen bread: Thaw at room temperature. Yield: 2 loaves (16 slices each).
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