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
FRUITY FLIP-FLOPS
I came across this recipe and I thought it would be a great Summer treat for the kids.
Provided by Lisa James
Categories Other Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- 1. 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.
- 2. Stir until mixture is smooth.
- 3. Immediately stir in cereal until evenly coated.Press mixture evenly in pan with greased hands. Cool 15 minutes'
- 4. Cut into four rows to make 16 rectangles. Shape rectangles into flip-flop shapes, making 8 pairs total. Unroll and remove paper from Fruit Roll-Ups.
- 5. Cut the fruit flavored snacks into 4 strips- each 3/4 in long. Fold each strip half lenghthwise. Fold the strip into a v-shape. Press on bar to make flip-flop straps,
- 6. Lighlly frost each flip-floparound cut cut sides: immediately preaa candy sprinkles on frosting. Place one Fruit Gushers fruit snack at tip of each shape.
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
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
FLIP-FLOP FUN COOKIES
Transform purchased peanut butter cookies into adorable summertime treats...you'll flip over how simple they are to make!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- In 1-quart saucepan, melt candy coating over low heat, stirring occasionally.
- Meanwhile, unroll fruit snack roll. Using kitchen scissors, cut 12 (4 1/2 x 1/4-inch) strips from fruit snack roll. Remove paper. Fold each strip in half, forming a V shape.
- Dip tops and sides of cookies into melted candy coating; lift out with fork or tongs, letting excess drip off. Place cookies, coated side up, on cookie sheets. Before coating sets, carefully attach fruit snack pieces to make tops of flip-flop sandals, placing point of V shape near one end of cookie, and ends at other end of cookie. Place baking bit at tip of V shape. Let stand until set, about 10 minutes.
- Spoon brown sugar onto tray to look like sand; arrange cookies on brown sugar.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 10 g, TransFat 1/2 g
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