Betty Crocker at it again!

Since I get to stay home with Anna and baby #2, I am starting to feel a bit guilty about a bowl of cereal/pop tarts/oatmeal for breakfast.  I think it is the pregnancy hormones; so this may be a short lived guilt.  However with that said I decided that this morning Anna and I were going to bake something fun for breakfast.  Having various items in the kitchen I thought about these yummy Pineapple Upside Down Biscuits that Paula Deen once made.  (I am addict to the Food Network Channel, if only I had a kitchen like some of those hosts!) They are super easy and only take about 25 minutes start to finish.  And Anna was able to assist mommy in the prep, plus she loves to eat them.  Here is a picture of what ours turned out like

Pineapple Upside Down Biscuits

Here is the recipe for those of you who may want to try these out.  As I mentioned they are easy and not very time consuming to make.  They are great as breakfast or an item to add to a brunch menu.  Enjoy!

Pineapple Upside Down Biscuits

Recipe courtesy Paula Deen

Ingredients

• 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)

Directions

Preheat the oven to 400 degrees F.

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.