Pecan Pie Bubble Up

1 1/2 c. light corn syrup

3/4 c. light brown sugar, packed

1/2 stick butter, melted

3 eggs

2 t. vanilla extract

10 Grands biscuits

1 1/2 c. chopped pecans

1/2 c. powdered sugar

1 T. milk

Preheat oven to 350. Spray 9x13 dish. In a large bowl, whisk together corn syrup, brown sugar, butter, eggs, and extract. Cut biscuits into 8ths and add to bowl with pecans. Gently fold everything together, until coated. Pour into sprayed dish. Bake 45-50 minutes until golden brown on top, and bubbly along the edges. The center should still be jiggly. If browning too fast, cover with foil. Allow to cool 20 minutes. Make glaze by combining powdered sugar and milk. Pour over bubble up and serve.

Strawberry Bubble Up

21 oz. strawberry pie filling (or any flavor filling)

1/2 c. light brown sugar, packed

1/2 stick butter, melted

1 t. vanilla or strawberry extract

12 oz. Pillsbury Grands biscuits (need 10 biscuits total)

1/2 c. powdered sugar, optional

1 T. milk

Preheat oven to 350. Spray 9x13 dish. In a large bowl, stir together filling, brown sugar, melted butter, and extract. Cut 10 biscuits into 8ths and add to bowl. Gently stir until until everything is coated. Place in sprayed dish in an even layer. Bake for 45-50 minutes until golden brown on top, the biscuits are cooked, and its bubbly. Place on counter to cool while mixing glaze. Whisk together powdered sugar and milk. Pour over bubble up and serve with ice cream if desired.