I haven’t forgotten about my “Eating While Broke” series!Â Things have just been very busy and different around here with a baby added to the mix.Â The last recipe I posted was about two weeks before Grayson was born.Â Hopefully I can get a few more posted before the end of the year.Â Anyone have any requests for 2011’s series?
This is a Paula Deen recipe that came with a Paula Deen pineapple upside-down cake candle that a friend of mine got me.Â I don’t know about all of you but food-scentedÂ candles smell so goodÂ to me that I often wish I could just eat them, so I loved it that this particular candle came with a recipe to fix.Â And let me tell you this recipe is sooooooo good!Â You simply must run out and buy the ingredients and make it for yourself.Â It is outstanding!Â It calls for very few ingredients; the ingredients are super cheap; and the recipe is extremely simple to prepare.Â We doubled the recipe when I made them.Â I also used Pillsbury Grands biscuits 8 count.Â I’d recommend putting your cherry in first and then adding the pineapple mixture.Â Also, don’t worry if the biscuits don’t come out perfectly when you invert your pan.Â They’re easy to fix; just put them right side up and spoon any pineapple mixture back on top of the biscuit.Â Easy!Â Try this!Â You will LOVE it!Â Also, one other note: the biscuits are best when served warm but also taste great cold or re-heated.Â We had them for breakfast along with some sausage, but these would be great for individual sized desserts.Â Wonderful for company!
Pineapple Upside-Down Biscuits
- 1 (10-ounce) can crushed pineapple
- 1/2 cup packed light brown sugar
- 1/4 cup (1/2 stick) butter, at room temperature
- 10 maraschino cherries
- 1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
- Preheat the oven to 400 degrees.
- Grease 10 cups of a muffin tin.
- Strain the can of crushed pineapple, save juice for later.
- Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups.
- Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup.
- Place 1 biscuit in each cup on top of sugar and pineapple mixture.
- Spoon 1 teaspoon reserved pineapple juice over each biscuit.
- Bake for 12 to 15 minutes, or until golden.
- Cool for 2 minutes. Invert the pan onto a plate to release the biscuits.
- Serve warm.
You can see additional posts in the 2010 “Eating While Broke” series by clicking the following links:
- Crockpot Chicken with Black Beans and Cream Cheese
- Pui cu Smantana (or in English, Chicken With Sour Cream Sauce)
- Crockpot Oniony Pork Chops With Creamy Mustard Sauce
- Chicken Wings In Honey BBQ Sauce
- Pink Salmon Pasta
- Cincinnati Chili
- Sausage Rice with Broccoli and Mushrooms
- Tortilla Casserole
- Spaghetti Alla Carbonara
- Sausage Breakfast Wraps
- Apricot-Almond Chicken Breasts
- Mexican Cornbread
- Beef Taco Bake
- Spaghettini with Bacon and Basil
- Quick & Easy Dinner Nachos Supreme
- Beef & Broccoli
- Beef & Mushroom Dijon
- Penne Pasta with Spinach & Tomatoes
- Hawaiian Beef Sliders
- Fettuccine Alfredo with Zucchini
- Pasta Carbonara with Zucchini
- Beef-and-Pasta Casserole
- White Bean and Chicken Chili
- Slow-Cooker Barbeque Turkey Meatballs
- Coffee-Brined Chicken Drumsticks
- Chicken with Herbed Dumplings
- Homemade Pizza Dough
- Vic’s Copycat Taco Pizza
- Lime Cilantro Rice
- Salmon Patties and Potato Boats with Sour Cream Sauce
Be sure to check out the group “Eating While Broke” for other frugal recipes and tips, along with freebies and other things to help youÂ save money.