Sunshiny Fruit Salad

This is my go-to fruit salad.

2 cans (20 oz each) pineapple chunks
2 cans (11 oz each) mandarin oranges
1 pkg (3.4 oz) instant lemon pudding
other fruit of your choice, atleast 5 c total (I like to use sliced strawberries, blueberries, apple chunks, and/or halved grapes. Bananas would also work well, but I'm not big on bananas in fruit salad.)

Drain pineapple and oranges, reserving the liquid from one of the pineapple cans. In a sm bowl, combine the pudding mix with the reserved pineapple juice. In a lg bowl, mix together all fruit except oranges. Add pudding/juice mixture and stir. Gently fold in oranges. (Do not mix too much once oranges are in or they will fall apart.) Chill 2 hrs. Makes 10-12 servings.

*Note: The fruit salad will get more liquidy the longer it sits.

Oatmeal Banana Cupcakes

(This is from the Taste of Home 1998 cookbook.)

1/2 c butter or margarine, softened
1/2 c sugar
2 eggs
1 c mashed ripe bananas
3/4 c honey
1 1/2 c flour
1 c quick-cooking oats
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt

In a mixing bowl, cream butter and sugar. Add eggs, bananas, and honey; mix well. Combine dry ingredients; stir into creamed mixture just til moistened. Fill paper-lined muffin cups 2/3 full. Bake at 350 degrees for 18-20 min or til cupcakes test done. Cool in pan for 10 min before removing to a wire rack. Makes 1 1/2 dozen.

Banana Bread

1 3/4 c flour (or 1 c white flour and 3/4 c wheat flour)
2/3 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c mashed banana (about 2-3 bananas)
1/3 c unsweetened applesauce
2 Tbsp milk
2 eggs

Mix all ingredients together. Pour into greased 8x4x2" loaf pan. Bake at 350 degrees for 60 min or til toothpick inserted near center comes out clean. Remove from pan, and cool on wire rack. Makes 1 loaf (16 servings).