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31 January 2016

Chili Cheese Dog Bubble-Up Bake

I usually try to keep a pretty up beat tone to this blog, but sometimes you just gotta keep it real. This may be 30 talking or the emotional turmoil brought on my postdoctoral uncertainty ... but life. I have been reflecting on where I thought I'd be at 30 and where I am. Personally, I feel blessed. But I feel my professional life, is causing some inner struggles. I have been in school for the past 25 years and I just want some stability at this point. I understand that education is this extreme delayed gratification concept but at some point -- I want to see the light at the end of the tunnel and I think after 25 years that point has come. 

I mean, seriously, I have worked my butt off and really in this never ending interview gauntlet the only feeling that I keep experiencing is one that is telling me -- you just aren't good enough. That is followed by this sinking feeling that I don't know where I will be July 1. Come on! I am 30 years old and don't know where I will be in 5 months. Then I think, I could end up somewhere. But do I just really want to end up "just somewhere?" What was the point of working so hard! I want to end up at a place that I can round off my training and set me up to become the independent researcher I want to be, in the area I want to be. 

The worst part. I usually like to drown myself in baking, cooking, and blogging. But I just don't have the time for it like I used to. But do not worry, I've been squeezing out a little time to make a few dishes here and there. EASY dishes. And this one has got to be one of the easiest dishes. I remember seeing this and thinking, what in the world is a "bubble up." Well, I guess you will have to make it and see. This is a fun recipe to make and I have no doubt, will be a kid pleaser.

Adapted from Pillsbury


Preheat oven to 350F Degrees

28 oz. chili with beans (I recommend the can turkey or chicken chili from Trader Joe's)
14 oz. sausage, cut into medallions
2 c. of shredded cheese (I used the Mexican blend)
1 can of Pillsbury Grands refridgerated biscuits
2 tbsp. of butter, melted
1 tbsp. garlic powder
1 tsp. oregano


Grease a 13 x 9 baking dish and set aside. In a medium bowl, combine chili with sausage. Pour into baking dish and evenly distribute. Top with shredded cheese.

Separate biscuits and cut into quarters. Then place biscuit pieces into a medium bowl and toss with butter, garlic powder and oregano until evenly covered. Scatter biscuit pieces over the the cheese. Bake approximately 30 minutes or until biscuits are light golden brown and cooked throughout. Let cool slightly before serving. 



  1. These look so yummy. Thanks for sharing these photos here. We will be hosting a DIY party at one of iconic garden venues on our anniversary. Will try these things at our party. Really want it to be unique and memorable.

  2. Chika, Are you still here? I miss your bubbly personality and recipes...Diana

  3. Nice post, thanks so much for this sharing!

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