Trio of Dipping Sauces for Fresh Shrimp 1/4 cup Old Bay seasoning 3 pounds unpeeled, large raw shrimp (26/30 count) Garnishes: lemon slices and wedges, fresh parsley sprigs

Preparation TWO ways!

1. Boiled Shrimp: Combine 9 cups water and Old Bay seasoning in a Dutch oven. Bring to a boil; add shrimp. Cover, remove from heat, and let stand 15 to 20 minutes or just until shrimp turn pink. Drain well; garnish, if desired. Serve immediately with sauces.

2. Chilled Peel-and-Eat Shrimp: Place cooked shrimp in a glass bowl. Cover and chill 2 to 24 hours. Serve with sauces.

Tangy Garlic Tartar Sauce 2 cups mayonnaise 1 3.5 oz jar capers, drained 3 garlic cloves, minced 1/4 cup Dijon mustard

Instructions 1. Whisk together all ingredients until blended. Cover and chill about 2 hours or until ready to serve.

Smoky Rémoulade Sauce 4 cups mayonnaise 1/2 cup Creole mustard 1 1/2 Tbsp. paprika 2 Tbsp. fresh lemon juice 1 1/2 tsp smoked paprika 4 large garlic cloves, minced 1/4 cup chopped fresh parsley

Instructions 1. Whisk together all ingredients until blended. Cover and chill about 2 hours or until ready to serve.

Spicy Cocktail Sauce 3 Tbsp. creamed horseradish 3 Tbsp. chili sauce 3 Tbsp. ketchup 1/2 of a lemon, juiced 3 dashes Worcestershire sauce 1 Tbsp. of Tabasco if preferred spicier

Instructions 1. Whisk together all ingredients until blended. Cover and chill until ready to serve.

Spicy Game Time Shrimp! Marinated shrimp wrapped in egg roll wrappers and fried until golden brown and crispy served with a sweet chili sauce for dipping.

Ingredients 1/2 pound large shrimp, peeled and deveined but with tails on 1 Tbsp. sweet chili sauce 1 Tbsp. fish sauce (or soy sauce) 1 tsp sesame oil 2 tsp garlic, grated 2 tsp ginger, grated 1 tsp cornstarch 12 egg roll wrappers, cut in half into 2 triangles 2 Tbsp. water 2 tsp cornstarch oil for frying sweet chili sauce for dipping

Directions 1. Gently slice the shrimp a few times along the inside of their curve to help them stay straight. 2. Marinate the shrimp in the sweet chili sauce, soy sauce, sesame oil, garlic and ginger in the fridge for 20 minutes. 3. Shake any excess marinade off of the shrimp, wrap them in the egg roll wrappers leaving the tails out and seal the wrapper with a mixture of the water and the cornstarch. 4. Fry the shrimp in small batches in oil over medium-high heat until golden brown, crispy and cooked through, about 2-3 minutes and set aside on paper towels to drain. Party Perfect Cocktail Meatballs Cook meatballs in the oven following the directions on the package.

Choose your favorite sauce below and combine ingredients in a crock pot or large sauce pan. Heat on low to medium stirring frequently until sauce components are melted together and well blended. Remove cooked meatballs from oven and add to sauce. Serve with cocktail picks!

Hint: place foil on your baking sheet for easier clean up.

Option: because meatballs are fully pre-cooked, you can thaw and add them directly to a slow cooker with sauce components. Just make sure meatballs are heated through before serving!

Make it a meatball trio sampler! Pick up a 64 oz. bag of Armour meatballs, on sale this week for just $8.99 (over 120 meatballs!).

Cook meatballs according to package directions and divide in thirds. Combine each third with sauces above for a party perfect sampler platter!

Taco Meatballs 1 14 oz. bag of Armour Meatballs (26-30 meatballs) ½ packet of Taco Seasoning ½ block of Velveeta 2% Milk Cheese

Swedish Meatballs 1 14 oz. bag of Armour Meatballs (26-30 meatballs) 1 can cream of chicken soup 1 can cream of mushroom soup 1 can evaporated milk Garnish with fresh parsley, salt and pepper

Sweet & Savory Meatballs 1 14 oz. bag of Armour Meatballs (26-30 meatballs) 1 12 oz. jar of chili sauce 1 12 oz. jar of grape jelly

Handmade Slow Cooker Turkey Teriyaki Meatballs Recipe makes 20-22 meatballs. Double it for a SUPER party!

Turkey Meatballs 1 pound lean ground turkey 2 green onion 1/4 cup panko breadcrumbs 1 egg 1 Tbsp. low sodium soy sauce 1/2 tsp fresh ginger, grated 1 clove of garlic, minced 1/4 tsp kosher salt 1/4 tsp black pepper

Teriyaki Sauce 1/3 cup low sodium soy sauce 1/4 cup water 1/4 cup pineapple juice 2 Tbsp. hoison sauce 1 Tbsp. rice wine vinegar 2 Tbsp. honey 1 clove of garlic, minced 1 tsp fresh ginger, grated 2 tsp cornstarch

Directions 1. Preheat oven to 400 degrees, line a baking sheet with foil and spray it with cooking spray. 2. In a large bowl whisk together all of the meatball ingredients except the ground turkey. 3. Add in the turkey and mix together with a fork or your hands until everything is combined. 4. Using a cookie scoop or tablespoon, scoop out equal portions of the meatball mixture and form into balls. 5. Place the meatballs onto the prepped baking sheet and bake for 10 minutes. 6. While the meatballs are in the oven, whisk together the sauce ingredients in a medium sized bowl. 7. Remove meatballs from the oven and place them in a slow cooker. 8. Pour the teriyaki sauce and toss everything together. 9. Cook on low for 2-3 hours. Stir the meatballs once an hour to evenly coat meatballs. 10. Serve with cocktail picks!

Spinach Artichoke Flatbread Pizza Ingredients 1 package (2) naan flatbreads (find them in the Deli) 1 jar prepared alfredo sauce 1 small log chèvre cheese, cut or torn into quarter-sized pieces 1 container fresh mozzarella pearls 1 handful fresh spinach leaves 1 cup artichoke hearts, roughly chopped

Method Preheat oven to 400*F. Lay flatbreads on top of parchment-lined cookie sheet. Spread alfredo sauce evenly atop flatbreads (don't use too much!). Sprinkle a handful of mozzarella pearls on top of sauce. Add chèvre on top, then artichokes and lastly, spinach. Bake for approximately 10 minutes until cheese is melted and spinach is wilted. Remove from oven and allow to cool for a few minutes for slicing and serving.

Buffalo Chicken Nachos Ingredients 1 bag salted tortilla chips from Martin's Bake Shoppe 1 2-lb container buffalo chicken dip from Martin's Deli, warmed (or make your own!) 1 lb. fresh pico de gallo from Martin's Olive Bar 1 package 4 cheese Mexican shredded cheese 1 small container blue cheese crumbles

Method Preheat oven to 350*F. Grab a pizza pan, line with parchment and pile tortilla chips on top. Spoon buffalo chicken dip even atop nachos it's up to you how much or little!). Next, spoons pico de gallo on pile. Sprinkle cheese shreds. Sprinkle blue cheese crumbles. Bake in oven approximately 10 minutes until cheese is melted and gooey. Serve hot!

Tuxedo Meringue Cookies Ingredients 3 egg whites 1/8 tsp cream of tartar 1/2 cup sugar 1 tsp vanilla extract or seeds from 1/4 vanilla bean 1/2 cup white chocolate chips 1/2 cup dark chocolate chips

Method Preheat oven to 300*F. Line cookie sheets with parchment. In a mixer combine egg whites and cream of tartar. Whip on high to soft peaks. Add sugar, a little at a time, then add vanilla. While to stiff peaks. GENTLY, fold in baking chips. Drop by the tablespoonful onto cookie sheets. Bake approximately 35 minutes, until tops are lightly browned and the cookies look dry. Remove from oven, and allow parchment sheet to cool on a cooling rack. Gently remove cooled cookies with a metal spatula (I've found this works best) and do not COVER to store! If covered, they tend to get mushy. You can store in a tupperware but do not seal.

Note: these are best eaten when cooled.