Back Burner Recipe Contest, Final Round: And then there were four.

It all comes down to this.

Four recipes.

Four videos of Aiming Low staffers trying not to fuck things up.

And you.

Your vote determines it all.

Here’s a reminder of the AMAZING prizes at stake.

• A Rachel Ray Stock Pot from Cookware.com
• A fancy schmancy William-Sonoma Slow Cooker Cook book
• Being featured as the first recipe in the first annual Aiming Low Back Burner Recipe Book, as well as being noted as this year’s WINNER!

The Finalists:

Sexy Mexi submitted by Ashley Navarre

1 can canned Chicken, 1 can Rotel or Green Chilies, 1 can Cream of Chicken, 1 can Cream of Mushroom, 1/2 a bag of Cheddar Cheese.

Dump everything in a bowl, stir it up, bake it for 25-30 minutes. Serve in a bowl with crushed tortilla chips in the bottom. Add a little more cheese on top for good measure. Maybe dollop with sour cream or serve with a side of hot sauce and more chips.

Gourmet Grilled Cheese submitted by Jen Homann

2  pieces of bread, Sun-dried tomato pesto or basil pesto (or whatever kind you like), provolone cheese, butter

Warm skillet.  Spread pesto on bread (I actually like sun-dried tomato on one side & basil pesto on the other, is that weird? oh well, it’s delish).  Place cheese on pesto.  Close sandwich.  Butter outside of bread.  Put on skillet & cook until “grilled”

White Trash submitted by Sugar Jones

White chocolate bark, Cap’n Crunch, Froot Loops, and Trix.

Melt Almond Bark in pyrex dish in microwave for 90 seconds at a time until all squares are melted.

Fold in cereal blend.

Scoop onto cookie sheet or into muffin tins.
(Muffin tins allow for a deeper bark size and more color when cut.)

Let cool in fridge for 30 minutes.

Break into chunks and serve!

Pumpkin Cake submitted by Katie

1 small can of pumpkin puree, 1 spice cake mix, 1 container cream cheese frosting (optional, but NOT REALLY)

1) Preheat oven to the temperature specified on the cake mix box.

2) Mix cake mix and pumpkin. Do not add eggs, oil or anything else. Just mix. Don’t make it complicated.

3) Spread in pan. It won’t rise much, so if you care about what it looks like, smooth the top and stuff.

4) Bake for the amount of time it says on the cake mix box. Check for doneness with a toothpick, but there aren’t any eggs so the world won’t end if you don’t bake it quite enough (just sayin’)

5) Let cool, frost with cream cheese frosting.

If you really won’t put the frosting on, cool whip is also acceptable as a topping.

And now, you vote!

Leave us a comment with the name of your favorite recipe, voting open until Friday, February 5th, 10pm EST.

Good Luck!