Yes, spring is finally here - technically.

Allowing flexibility for muddy days, it is time to trade in the boots for sandals or flip flops. It feels like we have been waiting all winter for this time to come, and what better way to celebrate than hosting or attending a cookout?

The biggest problem with cookouts is that everybody brings something, and this usually leads to several varieties of the same kind of dish.

So, for your cookout plans, why not skip over making a potato salad or pasta salad and try something new?

There is nothing like being the person who provides the dish that everyone is talking about.

Caryn Murray is a mother and frugal food shopper.

Applesauce Salad

1/4 cup cinnamon candies

1 cup water (can be substituted with apple cider or apple juice)

1 cup applesauce

3 ounces lemon Jell-O

5 ice cubes

Bring the candy and water to a boil, stirring to dissolve the candy.

Add Jell-O powder and stir until dissolved. Remove from heat.

Mix in applesauce and ice cubes until the ice is melted.

Pour into a bowl and refrigerate for 1 to 3 hours.

Fruit Ambrosia

1 cup red seedless grapes

1 cup mandarin oranges (canned)

1 cup pineapple tidbits

1 cup mini marshmallows

1 cup sour cream

Prepare this the day before.

Drain the fruit, and mix everything together in a large bowl. (Optionally, you can reserve a little bit of the pineapple and mandarin orange juice to throw in, but it's not necessary.) Cover and refrigerate overnight.

Some people use whipped cream instead of sour cream, in which case refrigeration for six hours or more is not necessary. However, this salad is less common and very tasty. The measurements are easy to increase to serve more people.

Banana-Pineapple Cole Slaw

2 cups shredded cabbage

1 cup shredded carrots

8 ounces pineapple tid-bits (reserve the juice)

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoon honey

1/4 cup chopped pecans (optional)

1 banana (sliced)

Layer the cabbage, carrots, and pineapple.

In a small bowl, combine mayonnaise sour cream, honey, and 1 tablespoon of pineapple juice. Blend well.

Spoon and spread dressing over salad, sprinkle with pecans. Refrigerate.

Just before serving, add bananas, toss and serve.

Four Bean Salad

1 can garbanzo beans

1 can kidney beans

1 can green beans

1 can yellow wax beans

1 onion, thinly sliced

1 cup cider vinegar

1 cup honey (or corn syrup)

2 scallions, chopped thinly

Drain and rinse all of the beans, then mix with onions and scallions.

Blend honey and vinegar thoroughly and pour over vegetables. Refrigerate at least four hours.