Two Chefs, A Little Lady and Liam Bruce: Happy birthday Cher appetizers (Apetizzerzz)

If there is one thing in life that my sister Cher loves; it's appetizers. This is more pronounced like Apetizzerzz in our family. So when my sister janny and I we're thinking of what we could make Cher for her birthday dinner it was a no brainer! Now for the menu?

The first item was an oldie but a goodie; crab rangoons. In recent years a few people in our family have had a reaction to seafood so we decided to make farmers sausage rangoons. In roaming superstore and remembering a recent trip to the states deep fried pickles were added to the list and lastly "pigs in a blanket"; Aubrey's vote!

We arrived at chers with groceries in tow!

We had these at the Texas Roadhouse on a whim and surprisingly they were awesome. They were a sinch to make.

This the recipe I found and used it as a guideline. I used ginger ale and cornstarch because I didn't have beer or flour but next time I will follow the recipe. I am usually not a fan of the process of frying but we picked up peanut oil and oh wow what a difference. It has such a high smoking point. It didn't make the house smell like burning oil and the pickles were crispy not greasy.

Now for the rangoons! These are made up of a filling of creamcheese mixed with crab or in our case farmers sausage. You can season it to your preference. Fill the wonton with a spoonful of the filling, seal with egg yolk and deep fry them until golden. Simple as that!

We served these with sweet chili sauce; that adds a sweet-heat element. So tasty! Rangoons have been a Christmas family favourite for years introduced by my aunt.

Now for the pigs in a blanket. We used trusty pillsbury crescent roll dough and wrap it around the extra farmers sausage. We knew this would be a hit with the kids!