Pinneapple Upside Down Biscuits

     This is a recipe from the lovely Paula Dean that she had on her show a long, long time ago.  She has been diagnosed with Diabetes.  One of the biggest reasons I want to get into shape is because of Diabetes.  I do not have it yet, but I know for sure at this rate I will end up with it.  About 7-8 years ago when I was tested, I was at the same weight I am right now.  220 pounds.  I was also this weight 10 years ago when I graduated high school.  Okay, back to the point.  When I was tested, I was told I was dangerously close to being Diabetic.  At that time, I changed my diet.  I worked out a little and lost 60 pounds.  Yay for me, until I started working a traveling job and ate out more, became addicted to pop again and this is the reason why I have gained it back in the past 5 years.  Thankfully, it didn't happen all at once.  I would like to post recipes from time to time whether they are my own or someone else's.
     The thing we all need to realize is that we do need fat's in our diet.  We need to use them in moderation.  So please, do not eat all of this in one sitting.  As for me, I do plan on starting to work out again.  I do plan on starting to run again once the wonderful winter is over.  I was proud of my achievement of running over a mile.  It's the little things in life that makes us happy... right?  I hope this recipe can make you as happy as it made me!  :)
    The link can be found here:  http://www.foodnetwork.com/recipes/paula-deen/pineapple-upside-down-biscuits-recipe2/index.html

Pineapple Upside Down Biscuits

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 thepineapple 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.