This was part of our dinner-
Loaded French Fries
1 bag frozen french fries (mine were a generic brand)
2 T canola oil
1 tsp kosher salt
3/4 bag Cabot "seriously sharp" shredded cheddar cheese
5 slices cooked bacon, crumbled
sour cream or plain yogurt for dipping
fresh chives for garnish
1. Bake french fries in canola oil [on large cookie sheet] at 425 degrees for 25 minutes or until browned.
2. Sprinkle kosher salt and stir. Top with cheese and bacon crumbles.
3. Bake an additional five minutes or until cheese is melted.
4. Serve with desired dipping sauces: we prefer chobani, but ranch dressing would also be tasty.
And this was our dessert-
Coconut Macaroons (adapted from Barefoot Contessa)
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown.
**These are my variations: (I have a weakness for Almond Joy)**
During the last three minutes of baking, sprinkle sliced almonds on top.
In a microwave-safe bowl, combine 2 cups semi-sweet chocolate chips and 1 T milk.
Microwave in 30-second increments, stirring until melted and combined. Drizzle chocolate ganache over macaroons.