Game day recipes that will help you score big with family & friends

Don't fumble on game day with those same old tailgate foods. Mark Hagen with the Taste of Home joins FOX6 WakeUp with some recipes that will help you score big with family and friends.

Chicken Chili Wonton Bites

Everyone needs a surefire grab-and-go tailgate or picnic recipe. Wonton wrappers filled with chicken and spices make these bites fun on the run. Heidi Jobe, Carrollton, Georgia

Prep/Total Time: 30 min.

36 wonton wrappers
1/2 cup buttermilk ranch salad dressing
1 envelope reduced-sodium chili seasoning mix
1-1/2 cups shredded rotisserie chicken
1 cup (4 ounces) shredded sharp cheddar cheese
Sour cream and sliced green onions, optional

Preheat oven to 350°. Press wonton wrappers into greased miniature muffin cups. Bake 4-6 minutes or until lightly browned.  In a small bowl, mix salad dressing and seasoning mix; add chicken and toss to coat. Spoon 1 tablespoon filling into each wonton cup. Sprinkle with cheese.  Bake 8-10 minutes longer or until heated through and wrappers are golden brown. Serve warm. If desired, top with sour cream and green onions before serving. Yield: 3 dozen.

Nutrition Facts: 1 appetizer (calculated without sour cream) equals 67 calories, 3 g fat (1 g saturated fat), 10 mg cholesterol, 126 mg sodium, 6 g carbohydrate, trace fiber, 3 g protein.

Game Day Gumbo

Tailgating at Friday night high school games brings our children and friends together to share great food. Gumbo is a Southern standard that definitely feeds our hungry crowd. Heidi Jobe, Carrollton, Georgia

Prep: 20 min. Cook: 40 min.

6 tablespoons butter, divided
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 package (13-1/2 ounces) smoked beef sausage, halved lengthwise and sliced
2 medium carrots, chopped
2 celery ribs, chopped
1 small sweet red pepper, chopped
3 garlic cloves, minced
1/4 cup all-purpose flour
4 cups chicken stock
4 cups water
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 package (8 ounces) jambalaya mix
1 package (8 ounces) dirty rice mix

In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add chicken; cook and stir until browned. Remove from pan.  In same pan, brown sausage over medium heat; remove from pan and drain on paper towels. Heat remaining butter in same pan over medium heat. Add carrots, celery and pepper; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in stock, water, tomatoes and rice mixes. Return chicken and sausage to pan. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender. Yield: 10 servings (3-3/4 quarts).

Nutrition Facts: 1-1/2 cups equals 433 calories, 20 g fat (9 g saturated fat), 69 mg cholesterol, 1,385 mg sodium, 44 g carbohydrate, 1 g fiber, 19 g protein.

Apple & Cheddar Mini Scones

Cheese and sage go well with apples, so why not put them all in scones? These mini ones make a fall brunch, tailgate or party even more fun. Sue Gronholz, Beaver Dam, Wisconsin

Prep: 25 min. Bake: 10 min.

3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup cold butter
1 egg
3/4 cup (6 ounces) vanilla yogurt
3 tablespoons 2% milk, divided
1/3 cup shredded peeled apple
1/3 cup shredded sharp cheddar cheese
1 tablespoon minced fresh sage
1 tablespoon sugar

Preheat oven to 425°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, yogurt and 2 tablespoons milk; stir into crumb mixture just until moistened. Stir in apple, cheese and sage. Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each portion into a 6-in. circle. Cut each circle into eight wedges; cut each wedge in half. Transfer to parchment paper-lined baking sheets. Brush tops with remaining milk; sprinkle with sugar. Bake 10-12 minutes or until golden brown. Serve warm. Yield: 32 scones. For regular-size scones: Do not cut wedges in half. Bake as directed, increasing baking time to 12-14 minutes. Yield: 16 regular scones

Nutrition Facts: 1 mini scone equals 109 calories, 7 g fat (4 g saturated fat), 23 mg cholesterol, 159 mg sodium, 10 g carbohydrate, trace fiber, 2 g protein.