Recipe(tried): Broccoli Cheese Soup, Yummy Coconut Cake

Hello!
It is a chilly and cloudy spring day here in Indiana, and it feels just right for a nice bowl of soup for dinner. Since I've had the week off, I've finished a soft, cuddly white baby afghan, and yesterday went and visited my daughter. We got the baby's room off to a good start, and made a cute valance of pastel teddy bear fabric, and this morning I made a couple crib sheets and a pillow out of coordinating fabric. I started a teddy bear quilt top yesterday, and will work on it some more this afternoon. I should be working on homework for one of my classes, but this is much more fun! I've cleaned every room in the house except for my living room, dining room, and foyer, and I hope to get to that tomorrow. Does anybody clean in zones out there with the Fly Lady? I just love her website, it sure does help keep me organized! Here's a simple Broccoli Cheese Soup and Coconut Cake that we love. I serve it in bread bowls from Panera's Bakery. Their bread bowls are so delicious, made of crusty sourbread that is just fabulous.

Broccoli Cheese Soup

1 small onion, diced
2 TBSP. butter
3 TBSP. flour
1/2 tsp. salt
1 tsp. pepper
2 cups of milk
1 cup shredded cheese (I use Velveeta)
2 chicken bouillon cubes
1-1/2 cups water
1 (10 oz.) pkg. frozen chopped broccoli

In a large saucepan, cook onion in butter until tender. Stir in flour, salt, and pepper till blended. Add milk all at once. Cook until thickened, about 2 minutes, stirring constantly. Add cheese and stir until melted. Remove from heat.

In medium saucepan, dissolve bouillon cubes in water. Bring to a boil, add broccoli, and cook till broccoli is tender. Do not drain. Add broccoli and the cooking liquid to the cheese mixture, and stir until blended.
(You could add leftover ham to this soup!)

Serve in individual, crusty bread bowls with croutons as garnish.

Yummy Coconut Cake

1 pkg. yellow cake mix
1 can sweetened condensed milk
1 can cream of coconut
1 can of coconut, (or about 2 cups of packaged coconut)
1 (8 oz.) tub of Cool Whip

Mix yellow cake mix according to directions on package. Bake in a greased and floured 9X13 baking pan at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean. While cake is warm, punch holes in cake about two inches apart. Pour the sweetened condensed milk over the warm cake, and spread it around until all of the milk has soaked into the cake. Then pour the can of cream of coconut over the cake and sprinkle the coconut on top. Let it cool, and then frost it with cool whip. Very moist and yummy cake!

(I have also frosted it with 1 cup of milk, 1 pkg. instant cream of coconut pudding, and the Cool Whip mixed together. That tastes good, too!

Enjoy!