Cinnamon Fruit Biscuits

 Ingredients
1/2 cup sugar (1/4c)
1/2 teaspoon ground cinnamon (1/4-1/2t)
1 tube (12 ounces) refrigerated buttermilk biscuits (the small tube), separated into 10 biscuits
1/4 cup butter, melted
10 teaspoons (1t/biscuit) strawberry preserves (3/4t/biscuit, any flavor preserves)

Directions
1. In a small bowl, combine sugar and cinnamon. Dip top and sides of biscuits in butter, then in cinnamon-sugar.
2. Place on ungreased baking sheets. With the end of a wooden spoon handle, make a deep indentation in the center of each biscuit; fill with 1 teaspoon preserves.
3. Bake at 375° for 15-18 minutes or until golden brown. Cool for 15 minutes before serving (preserves will be hot).

What I did:
1. Lightly grease 8x8 baking dish. Preheat oven to 375°.

2. In a small bowl, combine sugar and cinnamon. Form biscuits into balls, dip entire biscuit into butter, then dip top and sides in cinnamon-sugar.
3. Place biscuits cinnamon side up in the baking dish leaving space between them. Press wooden spoon handle straight down 3/4 of the way into the biscuit, widen hole with your thumb. Sprinkle a little bit of the cinnamon sugar into the hole. Fill with 3/4-1t of preserves each.
4. Dust top of each filled biscuit with cinnamon-sugar.
5. Drizzle remaining melted butter around the biscuits, covering the open spaces on the bottom of the baking dish.
6. Bake at 375° for 18-22 minutes or until golden brown. .
7. Remove from baking dish to cooling rack. Allow to cool for 8-10 minutes. 
8. Enjoy!

Original recipe from tasteofhome.com
Purple text – my changes

Southern Pecan Praline Cake

CAKE:
1 box Betty Crocker Butter Pecan cake mix
16 oz. can Betty Crocker Coconut Pecan Frosting (goes in with the cake mix)

1 small box instant pudding (vanilla or butterscotch - I use butterscotch) 
4 large eggs
3/4 cup canola oil or coconut oil
1 cup half-and-half for increased flavor, instead of water
1/2 cup pecans chopped (measure after chopping)

Preheat oven to 350°.
Grease or spray a 9x13” baking dish with cooking spray.
In a mixing bowl, combine all the cake ingredients except for the chopped pecans.
Mix well.
Add chopped pecans and stir to combine.
Pour batter into prepared baking dish.
Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.

BUTTER PECAN GLAZE:
14 oz. can sweetened condensed milk
3T butter

1/2t vanilla
1/2 cup pecans chopped (measure after chopping)

In a small saucepan over medium heat, melt butter.
Add condensed milk and stir.
Heat thoroughly, then add chopped pecans and vanilla.
Stir again to combine and remove from heat.
Spoon sauce over individual slices of cake or spread over entire cake.

Recipe from cantstayoutofthekitchen.com