Let’s make some fun recipes for Spring!


After one of the longest, most brutal winters I can remember, I’m so glad it’s officially Spring. It’s time to shake off the winter doldrums and liven things up a bit with a few fun spring recipes!

Whether you’ll be enjoying brunches, potlucks or backyard get-togethers, you’ll find all the ingredients you need at Family Dollar with their newly expanded food selection. Everything I used in these spring recipes was purchased at their everyday low prices.

Let’s start with one of my favorite spring salad recipes:

Pasta Salad with Chicken and Dried Berries



1 16oz box rotelli pasta 1/2 tsp dill weed
1/2 cup sweet relish 1 tsp celery seed
1/4 cup chopped pickled jalapenos 1/2 tsp salt
1/2 cup chopped black olives 1/2 tsp black pepper
4 oz bag berry blend dried fruit 1 1/4 cup Hellmann’s Mayo
1 can 12.5 oz premium white chicken






1. Cook pasta according to package directions; rinse and drain. Place in large bowl.

2. Add remaining ingredients and mix together until everything is well blended. Keep refrigerated until serving.

*After refrigeration, if salad seems a bit dry, add more mayo as needed.

So many of us enjoy making a delicious ham dinner for Easter, but what do you do with all the leftover ham? How about using the leftovers to make a delicious casserole. If you don’t have leftover ham, no worries. Family Dollar has very affordable cans of chunk ham (which is what I used).

Ham and Potato Puffs Casserole



2 cups milk 1 15oz can green peas, drained
1 can cream of celery soup 32oz pkg frozen potato puffs, thawed
2 cups cooked ham, chopped or 2 5-oz cans chunk ham 1 cup shredded Mexican cheese blend, divided
1 cup uncooked instant rice Optional: salt and pepper to taste



1. Preheat oven to 350 degrees.

2. In a large saucepan combine milk and cream of celery soup. Bring to a simmer over medium-low heat, stirring regularly so that milk won’t scald. Remove from heat.

3. Lightly spray a casserole dish with cooking spray. Add the chicken, rice, peas and 1/2 cup of the Mexican cheese; mix.

4. Stir in the milk/soup mixture.

5. Mix in potato puffs. You may not need the whole bag depending on your casserole dish size.

5. Bake at 350 degrees, covered, for about 35-40 minutes. Remove from oven. Sprinkle with 1/2 cup cheese and bake, uncovered, an additional 5 minutes or until cheese is melted.

And finally to satisfy your sweet tooth, here’s a spring dessert recipe that combines the chocolate marshmallow-y goodness of s’mores with the cool, creamy smoothness of pudding.

Chocolate Marshmallow Pudding Pie



1 3/4 cups whole milk 2 Tbsp flour 1 cup semi-sweet chocolate chips
2 eggs 1 Tbsp butter 1 cup small marshmallows
1/2 cup sugar 1 tsp vanilla 1 graham cracker pie shell



1. Blend milk, eggs, sugar and flour in blender thoroughly.

2. Add blended ingredients and the butter to a saucepan and cook over medium heat on stove, stirring constantly until thickened (usually at the boiling point). Remove from heat.

3. Stir in vanilla. Add chocolate chips and marshmallows; stir until smooth.


 4. Pour into pie shell and refrigerate at least 4 hours.


Garnish whole pie or individual slices with whipped cream before serving.


Happy Spring everyone!

By Liz Mays