Fruity Flip Flops Recipes

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FRUITY FLOPS



Fruity Flops image

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

1 crispy marshmallow bar (1.4 oz, 4x2 inches)
Colored candy sprinkles
1 roll Betty Crocker™ Fruit Roll-Ups chewy fruit flavored snack
2 Betty Crocker™ Fruit Gushers® fruit flavored snacks

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



Fruity Flip-Flops image

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

3 tablespoons butter
1 bag (10 oz) miniature marshmallows
5 cups Cheerios™ cereal
3 rolls Betty Crocker™ Fruit Roll-Ups™ chewy fruit flavored snacks (any variety)
2 pouches Betty Crocker™ Fruit Gushers™ fruit flavored snacks (any variety)
Betty Crocker™ Rich & Creamy vanilla frosting
Betty Crocker™ colored candy sprinkles

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 FLIP-FLOPS



Fruity Flip-Flops image

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

3 Tbsp butter
1 bag(s) miniature marshmallows
5 c cheerios
3 sheet(s) chewy fruit flavored snacks
2 pkg fruit gushers fruit snacks
1 can(s) vanilla frosting
1 pkg colored candy sprinkles

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 CAKES



Flip-Flop Cakes image

I made this cake for a summer birthday party-it would be fun for a beach party or any summer get-together. You could also set a pair of sunglasses on the graham cracker "sand."-Renae Calkins, Owosso, Michigan

Provided by Taste of Home

Categories     Desserts

Time 2h30m

Yield 12 servings.

Number Of Ingredients 11

1 package white cake mix (regular size)
3-3/4 cups confectioners' sugar
1 tablespoon meringue powder
1/2 cup shortening
1/2 cup butter, softened
1/4 cup milk
1 teaspoon clear vanilla extract
Pink, blue, yellow and green paste food coloring
4 pieces red rope licorice
Candy buttons
Graham cracker crumbs

Steps:

  • Line a 13-in. x 9-in. baking pan with waxed paper and grease the paper; set aside. Prepare cake mix according to package directions. Pour batter into prepared pan. Bake according to package directions. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Trace flip-flop pattern onto waxed paper; cut out. Arrange pattern over cake; with a sharp knife, cut out. Flip pattern and cut out a second flip-flop. Discard scraps. Transfer cakes to a covered cake board., For frosting, in a large bowl, combine confectioners' sugar and meringue powder. In the bowl of a heavy-duty stand mixer, combine the shortening, butter, milk and vanilla. Beat in sugar mixture., Tint 1 cup frosting pink; frost tops of cakes. Tint 1 cup frosting blue; frost sides of cakes. Insert licorice ends into cakes to form straps of flip-flops., Tint 1/4 cup frosting yellow. Using a #4 round tip, pipe decorative lines on top of shoes. Using a #17 star tip, pipe rosettes where straps meet. Tint remaining frosting green. Using a #352 leaf tip, pipe leaves around rosettes., To finish, press candy buttons into sides of cakes; sprinkle cracker crumbs on board to form sand. Store in the refrigerator.

Nutrition Facts :

FLIP-FLOPS CAKE



Flip-Flops Cake image

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

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, covered with wrapping paper and plastic food wrap or foil
2 containers Betty Crocker™ Whipped vanilla frosting
Betty Crocker™ assorted gel food colors
About 40 small round candy-coated fruit-flavored chewy candies
1 roll Betty Crocker™ Fruit by the Foot™ chewy fruit snack (from 4.5-oz box)
2 edible pansy or silk daisy flowers

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



Flip Flop image

This dessert is sooooo good! Everyone loves it and while it is versatile, is very simple to make. I found my recipe years ago in a small newspaper and just started trying it....sorry I waited so long. You gotta try it, your family and friends will love it. My grands always say,"You sure have the touch!" Love it and so Special!

Provided by Karen Bowerman

Categories     Desserts

Time 1h

Number Of Ingredients 9

4 1/2 Tbsp butter, unsalted
3/4 c all purpose flour
3/4 c sugar
1 1/2 tsp baking powder
pinch salt
3/4 c milk
1 1/4 tsp vanilla extract
1 1/2 c sliced fruit
powderd sugar on top

Steps:

  • 1. Best to have everything ready ahead of baking, preheat oven to 350F
  • 2. Cut butter in chunks and put in 9" Pyrex dish for 5-8 minutes till melted. Mix dry ingredients then add milk and vanilla ext.Whisk till smooth, pour batter over hot melted butter and top with fruit.
  • 3. You can sprinkle cinnamon sugar over top and bake 45 minutes or till toothpick comes out clean. This is also very good with sprinkled powdered sugar on top. Then eat and enjoy.

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