12-count package frozen cinnamon rolls, such as Rhodes
1 cup vanilla ice cream
½ cup granulated sugar
½ cup brown sugar
1 stick butter
Grease a 9 x 13 inch baking dish. Arrange the frozen cinnamon rolls in the dish. Combine the ice cream, sugars and butter in a medium saucepan over medium heat. Boil for 2 to 3 minutes. Remove from the heat and cool. Pour the cooled sauce over the frozen rolls. Cover the dish and refrigerate overnight. In the morning, preheat the oven to 350°F. Bake the rolls for 25 to 30 minutes, or until golden on top. Run a thin knife around the edge of the baking dish. Invert onto a serving tray and serve warm.
4 large russet potatoes
Salt and black pepper
8 strips bacon, cooked and crumbled
½ cup shredded cheddar cheese
1 avocado, diced
Preheat the oven to 425°F. Use a fork to puncture the skin of the potato all over. Place the potatoes directly on the oven rack and bake for about 50 minutes or until a fork can be easily insert into the potato. Or, cook in the microwave on full power for 4 to 5 minutes per side. Allow the potatoes to cool; then, cut them in half lengthwise. Scoop out the center of the potato, leaving about ¼-inch around the edges. Reserve the excess flesh for another use. Brush the inside and skin of each potato half with olive oil and sprinkle liberally with salt and pepper. Place them on a baking sheet and bake for 10 minutes to make them crisp. Remove from the oven and reduce the oven temperature to 350°F. Sprinkle 1 tablespoon of bacon crumbles inside each potato. Crack an egg into each potato. Top each potato with 1 tablespoon shredded cheese. Bake for 15-20 minutes or until the egg is set. Garnish with additional bacon pieces, salsa and diced avocado.