'Tis the season for office parties, casual get-togethers, potluck suppers and other food-centric gatherings.

It's time to take potluck.

And every cook needs a "go-to" recipe - a tried-and-true dish that wins raves and that can be whipped together with little fuss.

We invited Cedar Valley cooks to send in their "go-to" recipes, and we've printed some of the best here.

Winner of the random drawing for the "Field Guide to Cookies" is Janelle Rench of Waterloo.

Slow-Cooker Marinated Chicken Wings

20 whole chicken wings (about 4 pounds)

2 cups soy sauce

½ cup white wine or chicken broth

½ cup vegetable oil

2-3 garlic cloves, minced

2 tablespoons sugar

2 teaspoons ground ginger

Cut chicken wings into three sections; discard wing tips. Place wings in a large resealable heavy-duty plastic bag or you can use a 13- by 9-inch baking dish.

In a bowl, combine remaining ingredients, mix well. Pour half of the mixture over chicken and coat well. Seal bag or cover chicken and marinate in refrigerate overnight. Reserve other half of the mixture; refrigerate.

In the morning, drain chicken wings and discard marinade.

Place chicken in a five-quart slow cooker, top with reserved marinade. Cover and cook on low for 3 ½ to 5 hours or until chicken juices run clear. Makes 18 to 20 servings.

From the kitchen of Sally Walker, Waterloo

Dairy Potato Bake

16 ounces sour cream with chives

1 can cream of chicken soup

1 stick margarine, melted

3 cups shredded cheddar cheese/divided

1/2 teaspoon pepper

1/2 seasoning salt

1 bag frozen hash brown potatoes

In a large bowl, add sour cream with chives, cream of chicken soup, margarine, 2 cups shredded cheese, pepper and seasoning salt Mix well. Add frozen hash browns and mix well until all hash browns are covered with mixture. Grease a 9- by 13-inch baking pan and pour in mixture evenly. Top with other cup of shredded cheese. Bake at 350 F for 1 hour.

From the kitchen of Alan Lampman, WaterlooChicken Casserole

12-ounce package of rotini noodles (uncooked)

8 ounce bottle ranch dressing

1 envelope (dry) ranch dressing mix

1 can of cream of chicken soup

1 1/2 cups milk

1 1/2 cups water

1 pound chicken breast strips or chicken chunks, uncooked

1 cup shredded cheddar cheese

Mix first six ingredients together. Place in a 9- by 13-inch pan. Top with chicken breast strips or chicken chunks. Bake at 350 F for 45 minutes or until mixture is bubbly and chicken tests done. Add shredded cheddar cheese and bake until melted.

From the kitchen of Sharon Gansen, Elma

Couscous Salsa Salad

Serves: 20 (1/2 cup each)

2 cups water

1 (10 ounces) box dry couscous

3 Roma tomatoes, diced

1 green pepper, diced

1/2 small red onion, diced

2 jalapeno peppers, seeded and minced

2 cup frozen corn

1 (15 ounces) can black beans, drained and rinsed

3/4 cup light Italian dressing

Juice of 1 lime

1/2 teaspoon ground cumin

1/2 teaspoon salt

Bring water to a boil in small saucepan. Add couscous, remove from heat and cover. Let sit for 5 minutes. Fluff with a fork, then place couscous in the refrigerator to cool.

In a large bowl, combine tomatoes, green pepper, red onion, jalapeno peppers, corn and black beans. Add couscous.

Whisk together Italian dressing, lime juice, ground cumin and salt. Pour over couscous mixture and stir until combined.

Serve immediately or refrigerate until serving. (For best flavor refrigerate for 24 hours before serving).

From the kitchen of Edward Peterson

Twice Baked Party Potatoes

8 large Russet potatoes

8 ounces French Onion dip

3 ounces cream cheese (not fat free)

1 teaspoon dry or fresh chives

4 ounces sour cream (not fat free)

2 cups shredded cheddar cheese

1/2 teaspoon garlic powder or salt

Peel, quarter and boil potatoes until done. Put hot potatoes in large mixing bow. Mix potatoes with mixer. Add French onion dip, cream cheese, sour cream and garlic seasoning. Add chives last. Mix potatoes until creamy, like mashed potatoes. Put potato mixture into a lightly greased 13- by 9-inch pan. Cover and bake at 350 F for 1/2 hour; remove cover and bake additional 20 minutes. At the final 5 minutes, cover potatoes with shredded cheese. Or cover and freeze uncooked party potatoes; thaw and bake according to directions. Serves 16.

From the kitchen of Paula McDaniel, Waterloo

Mexican Pinwheels

1 (8 ounces) carton sour cream

1 (8 ounces) package cream cheese

1 (8 ounces) can green chilies

1 (4 ounces) can black olive, chopped

1 cup grated cheddar cheese

1/2 cup chopped green onions

Garlic powder

Seasoning salt

5 or 6 10-inch flour tortillas

Mix together and spread evenly on tortilla and roll tightly. Wrap in foil or plastic and chill at least 2-3 hours. Slice with a sharp knife and serve with salsa. Recipe can be doubled.

From the kitchen of Janelle Rench, Waterloo

Wonton Sausage Stars

2 cups cooked, drained sausage

1 1/2 cups shredded sharp cheddar cheese

1 1/2 cups shredded Monterey Jack cheese

1 cup ranch salad dressing

1/2 cup red pepper, chopped

1 package wonton wrappers (50)

Cook and drain sausage; add rest of ingredients except wontons. Lightly grease muffin tin cups and tops. Put one wonton wrapper in each tin.

Bake at 350 F for 5 to 10 minutes until golden brown. Remove from oven and fill muffin cups with sausage mixture; return to oven. Bake 5 to 7 minutes or until cheese is melted. These can be frozen for later use prior to baking.

From the kitchen of Shirley Harris, Cedar Falls

Calico Bean Casserole

1 package bacon, cooked and crumbled

1 small onion, chopped

1 pound ground beef

Dash salt

2 tablespoons cider vinegar

1/2 cup catsup

1/2 cup brown sugar

1 teaspoon mustard

2 cans pork and beans

2 cans butter beans

2 cans kidney beans

Prepare bacon and crumble. Cook ground beef with onion until beef is done. Combine bacon with hamburger mixture. Mix together with remaining ingredient. Cook in slow cooker set on low for 4 hours.

From the kitchen of Karen Arp, Independence