Kiwi Pineapple Banana Bread

This stuff is amazing. 

Kiwi Pineapple Banana Bread
-------------------------------------------------------------------
Total Time: 1 hour and 15 minutes
Makes: 2 loaves

Ingredients:
3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 tsp vanilla
3 cups mashed fruit (bananas, pineapple, kiwi)
3/4 cup oil
4 eggs

Instructions:
1. Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Combine dry ingredients in a bowl; set aside. 
2. Beat together eggs, oil, and sugar until light and creamy. Gradually mix in dry ingredients and mashed fruit. Do not overbeat.
3. Pour the batter into pans and bake for 50 minutes to 1 hour or until done.

Rainbow Layered Fruit Salad

Rainbow Layered Fruit Salad
Source: Lori Bakes Gluten Free Cookbook for Kids (LINK)
-------------------------------------------------------------------
Total Time: 15 minutes
Makes: 8 servings

Ingredients:
Salad:
1 1/2 cup seedless purple grapes, cut in half
1 pint blueberries
3 kiwis, peeled and sliced
1 1/2 cup green grapes, cut in half
1 (20 ounce) can pineapple chunks, drained
2 medium bananas, sliced
1 (24 ounce) jar mandarin oranges, drained
1 pint strawberries, washed and sliced
Dressing:
1/2 cup orange juice
1/4 cup pineapple juice
2 tbs brown sugar
2 tbs honey
1 tbs cornstarch

Instructions:
1. In a small saucepan, combine the dressing ingredients except the cornstarch and bring to a boil. Reduce heat; add cornstarch and stir until smooth and slightly thickened. Allow to cool completely.
2. Meanwhile layer fruit in a deep glass bowl in the order listed to create rainbow effect. Pour dressing over fruit. Cover and chill for several hours.

Rainbow Layered Fruit Salad

Beef and Pineapple Chop Suey

Beef and Pineapple Chop Suey
-------------------------------------------------------------------
Prep Time: 20 minutes
Cook Time: 40 minutes
Makes: 4 servings

Ingredients:
4 tbs all-purpose flour, divided
1 tsp ground ginger
1 tsp salt
1/4 tsp pepper
1 pound lean beef
2 tbs vegetable oil
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup soy sauce
1 tbs worcestershire sauce
1 tbs chili sauce
1 (20 ounce) can pineapple
1 (28 ounce) can chop suey vegetables, drained
1 (15 ounce) can baby corn
1/4 cup matchstick cut carrots
1 cup broccoli

Instructions:
1. In a large resealable plastic bag, combine 2 tablespoons flour, ginger, salt and pepper. Cut the beef into 1/4 inch thick strips. Add the beef to the dry mixture; shake to coat.
2. In a large skillet over medium-high heat, stir-fry beef in oil for 5-7 minutes.
3. Drain pineapple, reserving juice; set pineapple aside. Place the remaining flour in a bowl; stir in reserved juice until smooth. Add sugar, vinegar, soy sauce, Worcestershire sauce and chili sauce. Stir into pork.
3. Add pineapple, chop suey vegetables, baby corn, carrots, and broccoli. You may add any additional vegetables that you'd like. Bring to a boil; cook and stir for 2 minutes. Serve over rice.

Beef and Pineapple Chop Suey