Easy Boston Cream Pie

1 small pkg Jell-O vanilla instant pudding
1 c. cold milk
8 oz. whipped topping, thawed, divided
9 graham crackers, crushed
2 squares Baker's semi sweet chocolate

Beat pudding mix with milk for 2 minutes. Stir in 1 1/2 c. whipped topping. Let stand 5 minutes. Line 8" round pan with plastic wrap. Set aside. Remove 1 T. graham cracker crumbs. Spread half of the remaining graham cracker crumbs in bottom of pan. Cover with layer of pudding mixture and remaining crumbs. Refrigerate 4 hours. Place chocolate and 1 c. remaining whipped topping in microwave safe bowl on high for 1 minute. Stir until chocolate is melted and mixture is well blended. Invert dessert onto plate. Top with chocolate glaze. Refrigerate 15 minutes, Garnish with remaining whipped topping and crumbs if desired.

*May use sugar free pudding and sugar free or lite whipped topping.

**Can be refrigerated overnight before removing from pan and topping with chocolate, if desired.

My mother used to make a Boston Cream pie that was a lot more work than this is!

Lemon Blueberry Bread

1/3 c. melted butter
1 c. sugar
3 T. fresh lemon juice (1 large lemon)
2 eggs
1 1/2 c. SR flour
1/2 c. milk
2 T. grated lemon zest (1 large lemon)
1/2 c. chopped walnuts
1 c. fresh or frozen blueberries

Preheat oven to 350 degrees. Lightly grease or spray 8x4 loaf pan. In large mixing bowl, beat together butter, sugar, juice and eggs. Add flour, alternating with milk, and stirring into egg mixture. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan. Bake for 60-70 minutes, until a wooden toothpick inserted in center, comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine glaze ingredients in a small bowl. Remove bread from pan, place on platter or in covered container, and drizzle with glaze.Store covered.
Glaze:
1 T. butter, melted
2 T. lemon juice
1 c. confectioners sugar

This is a very moist and delicious bread~~yummy! (mine is cracked because I dropped it just as I got it to the plate)

Homemade Chicken Noodle Soup

6 c. chicken broth or water (I used the water I had cooked the chicken in the crockpot with)
finely chopped garlic
1 c. chopped onion
shredded carrots, I used store bought--so much easier
2 c. cubed cooked chicken
2 c. uncooked egg noodles
1-2 chicken bouillon cubes, optional (you may not need this if you use chicken broth)
salt
pepper
1 t. sage
1 t. thyme
1 t. rosemary
1 bay leaf, optional

Heat all ingredients, except noodles and chicken, to boiling in large pan or Dutch oven. When carrots are tender, add noodles and cook until done. Add chicken to heat through. Remove bay leaf. Serve with bread or crackers. Yum!