FRUITY FLIP-FLOPS
Throwing a summer party? These beach-inspired sandals are sure to be a hit!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- Spray bottom and sides of 13x9-inch pan with cooking spray. In large microwaveable bowl, microwave butter and marshmallows uncovered on High about 2 minutes, stirring after each minute, until mixture is smooth.
- Immediately stir in cereal until evenly coated. Press mixture evenly in pan with greased hands. Cool 15 minutes.
- Cut into 4 rows by 4 rows to make 16 rectangles. Shape rectangles into flip-flop shapes, making 8 pairs total. Unroll and remove paper from Fruit Roll-Ups fruit flavored snacks. Cut the fruit flavored snacks into 4 strips-each 4 ¾ in long. Fold each strip in half lengthwise. Fold the strip into a v-shape. Press on bar to make flip-flop straps.
- Lightly frost each flip-flop around cut sides; immediately press candy sprinkles on frosting. Place 1 Fruit Gushers fruit flavored snack at tip of each V shape, attaching with small amount of frosting.
Nutrition Facts : Calories 360, Carbohydrate 69 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 serving, Sodium 260 mg, Sugar 36 g, TransFat 0 g
FRUITY FLOPS
These colorful flip flops make a tasty, easy summertime snack.
Provided by By Betty Crocker Kitchens
Categories Gifts & Decor
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Cut marshmallow bar in half horizontally. Round corners and trim each into flip flop shape. Immediately press candy sprinkles onto cut sides of each flip flop.
- Unroll Fruit Roll-Ups fruit flavored snack; remove paper. With kitchen scissors, cut 2 strips, 4x3/4 inch each, from fruit flavored snack roll. Fold each strip in half, forming V shape. Press on bars to make flip flop straps. Place Fruit Gushers fruit flavored snack at tip of each V shape.
Nutrition Facts : Calories 200, Carbohydrate 42 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Pair Flip Flops, Sodium 170 mg, Sugar 18 g, TransFat 0 g
FLIP-FLOPS CAKE
Flip-flopping on what to serve for dessert? Create the talk of the dessert table with delicious colorful "sandals."
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h20m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottom and sides of 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake 1 hour or until firm.
- In small bowl, mix 1 container frosting with food color to make desired color for sides of flip-flops. Reserve 1/3 cup frosting from second container. In small bowl, stir second food color into 1 cup of the remaining frosting to make desired color for top of flip-flops.
- Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake lengthwise in half. Continue cutting each piece to form flip-flop shape as shown in diagram (template can be found under the Tips below). Place pieces on tray. Spread a thin layer of frosting for "sides" over each entire flip-flop to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost sides of flip-flops with the same remaining frosting. Frost tops of flip-flops with second color frosting.
- Tint remaining 1/3 cup frosting with food color. To pipe frosting around top edge of flip-flops, spoon tinted frosting into small resealable food-storage plastic freezer bag and cut small tip off 1 bottom corner of bag. Pipe zigzag design. Place small candies around side edge of each flip-flop to look like jewels. Cut two 6-inch pieces from fruit roll; cut pieces lengthwise in half. Arrange on flip-flops for straps. Just before serving, top with flowers. Store loosely covered.
Nutrition Facts : Calories 350, Carbohydrate 47 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 36 g, TransFat 3 g
FRESH FRUIT FLIP
Like fresh fruit? Try this when they're in season! The recipe is from the 1967 cookbook 'so good with FRUIT' from Better Homes and Gardens. Preparation time does not include chilling time.
Provided by Sydney Mike
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine raspberries, banana, peaches, pineapple juice & sugar.
- Divide among four 8-ounce glasses, then chill.
- When ready to serve, add a small scoop of vanilla ice cream to each glass, & 'muddle' gently[!].
- Then, tipping the glass, SLOWLY pour lemon-lime carbonated beverage down the inner side, but leaving enough room to add a second small scoop of ice cream.
- Sit back & enjoy!
Nutrition Facts : Calories 438.6, Fat 8.2, SaturatedFat 4.9, Cholesterol 31.4, Sodium 102.5, Carbohydrate 91.5, Fiber 2.4, Sugar 79.8, Protein 3.4
FLIP-FLOP FRUIT PIZZA
Please the whole crowd with our Flip Flop Fruit Pizza recipe! This fruit pizza is shaped like some of our favorite summer footwear.
Provided by My Food and Family
Categories Birthday Party Recipes
Time 1h15m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Press cookie dough into 12x10-inch flip-flop shape on parchment-covered baking sheet. Bake 20 min. or until lightly browned. Cool completely.
- Mix cream cheese and sugar until blended. Gently stir in COOL WHIP; spread onto cookie crust.
- Decorate with fruit as shown in photo.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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