It's that time of year when the requests for party fare never seem to end. The holiday hustle and bustle increases ten fold when you factor in all the office parties, pot luck suppers, school functions and sporting events. Who can keep up?

A stash of "Go-To" recipes is all you need to make it through one of the most hectic seasons. What's a "Go-To" recipe? We all have them. They're those recipes you turn to again and again when you need to prepare a tasty, impressive dish quickly and easily. They use minimal ingredients, take minutes to prepare and always receive rave reviews from guests.

Most importantly your "Go-To" recipes use ingredients that many times are pantry staples such as Worcestershire sauce, oil, soy sauce, mustard or brown sugar. Two other flavorful ingredients that pair perfectly for a sweet, tangy sauce are chili and cranberry sauce. Both taste great on their own, but when combined, this totally tasty sauce lends itself well to a variety of foods like meatballs, chicken or pork.

Whether you're tailgating, celebrating a holiday, birthday or a graduation — "Go-To" recipes are in high demand year-round.

2 8-ounce packages cream cheese, softened3 cups shredded chicken¾ cup jellied cranberry sauce¾ cup chili sauce1 tablespoon Worcestershire sauce1 tablespoon apple cider vinegar1 tablespoon Dijon mustard1 teaspoon red pepper flakes1½ cups shredded Monterey Jack cheese½ cup sliced green onionsassorted salted crackersPreheat oven to 375 degrees.Spread cream cheese into bottom of 13 x 9-inch baking dish. Stir together chicken, cranberry sauce, chili sauce, Worcestershire sauce, vinegar, mustard and red pepper flakes in medium bowl. Spoon mixture over cream cheese in baking dish. Sprinkle with cheese. Bake for 20 to 30 minutes or until heated through. Sprinkle with onions. Serve with crackers for dipping.Makes 16 servings.

1 12-ounce bottle chili sauce1 16-ounce can jellied cranberry sauce24 chicken drummettesPreheat oven to 375 degrees.Combine chili sauce and cranberry sauce in medium saucepan. Cook over medium heat, whisking occasionally, until smooth. Reserve one-third of sauce mixture.Arrange drummettes on baking sheet coated with non-stick spray. Bake for 15 minutes. Turn drummettes over. Brush with remaining sauce mixture until well coated. Bake for additional 20 to 30 minutes or until chicken is cooked through. Serve hot with reserved sauce for dipping.Makes 24 appetizers.Tip: For added zest, stir 1 teaspoon red pepper flakes into sauce mixture.

1 tablespoon vegetable oil1 3½pound boneless pork shoulder roast1 teaspoon salt½ teaspoon pepper1 cup chopped onion1 16-ounce can jellied cranberry sauce1 12-ounce bottle chili sauce2 tablespoons minced chipotle peppers in adobo sauce or 1 teaspoon cayenne pepper12 to 16 hamburger buns, splitHeat oil in large skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add pork to skillet. Cook for 6 to 8 minutes or until browned on both sides. Place pork and onion in 4 to 5-quart slow cooker.Cover and cook on low for 7 to 9 hours or until pork is tender. Remove pork and onion with slotted spoon; place on plate, reserving 1 cup liquid. Discard remaining liquid. Return reserved liquid, cranberry sauce, chili sauce and chipotle peppers to slow cooker. Stir to combine.Shred pork; stir shredded pork and onion into sauce in slow cooker. Cover and cook on low for 15 to 20 minutes or until heated through. Divide pork mixture evenly among buns.Makes 12 to 16 sandwiches.