Best Flip Flop Recipes

FLIP-FLOP CAKES

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.

FLIP-FLOP COBBLER

Steps:

• In a large mixing bowl, cream butter or margarine with 1/2 cup sugar.
• In another bowl, combine flour, baking powder, and salt. Alternately add these ingredients and the milk to the creamed mixture.
• Spread batter in greased casserole dish or loaf pan. Top the batter with the fruit, and pour 1 cup of juice over the top of the fruit. Top the fruit with the other 1/2 cup of sugar. (Can omit sugar if the fruit is already sweet enough to your liking.)
• Bake at 375 degrees F (190 degrees C) for 45 minutes.

FLIP FLOP GRILLED CHICKEN

Steps:

• Preheat an outdoor grill for high heat.
• Melt the butter in a saucepan over medium heat. Mix in the beer, steak seasoning, seasoning salt, and black pepper. Coat the chicken with this mixture.
• Lightly oil the grill grate. Arrange chicken breasts on the grill. Cook for about 20 minutes, brushing frequently with the beer mixture during the last 10 minutes, until chicken is no longer pink and juices run clear. Discard any remaining beer mixture. Top chicken with green bell pepper slices to serve.

FLIP-FLOP FRUIT PIZZA

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.

PEAR FLIP FLOP CAKE

Steps:

• 1. Cut the butter into chunks and toss into a 9-inch deep-dish pie plate. (Pyrex or ceramic works well.) Place in a 350°F oven for 5 to 8 minutes, or until butter is melted. Meanwhile, whisk together dry ingredients in a mixing bowl. Add milk and vanilla and whisk until smooth. 2. Pour batter over the hot butter; top with the pears. Bake 45 minutes, or until top is browned and a toothpick poked into the center comes out clean. As they bake, the pears will sink to the bottom and form their own layer. 3. Cool 30 minutes; dust with powdered sugar. Serve slightly warm, straight from the dish.

FLIP FLOP PIE

Steps:

• In a 9inch pie plate spread evenly the butter and brown sugar which have been combined. Arrange pecan halves in a design, pressing into sugar.
• Cover with plain pastry, trim, leaving 1/2 inch hanging over all around.
• Combine all the dry ingredients with apples and lemon juice. Pile onto pastry and cover with second crust.
• Fold bottom crust over top crust wetting as you go, flute edges and prick top of crust.
• Bake at 450 for 10 mins then at 350 for 30 - 45 mins longer.
• When syrup in pan stops bubbling, place serving plate over pie and invert. Remove pie plate and serve with vanilla ice cream.

STRAWBERRY FLIP-FLOP CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan to prevent sticking.
• Spread marshmallows evenly over the bottom. Mix cake as directed on box and pour batter over the marshmallows. Sprinkle the dry gelatin powder over the cake batter. Let strawberries thaw slightly, but do not drain. Spoon here and there over gelatin. With a spoon, drizzle water evenly over the strawberries. Do not stir.
• Carefully place the pan on the center rack of preheated oven. Bake 55 to 60 minutes, or until it tests done with a toothpick in the center and the top is golden brown.
• Cool in pan at least 30 minutes before serving. Store any leftovers in the refrigerator. You can top with whipped cream or ice cream, if desired. When serving you will ss that the marshnallows are now on top and the strawberries are on the bottom. This freezes well.

FLIP FLOP CAKE FOR BIRTHDAYS.

Steps:

• Make cake with the ingredients it calls for on the box. By the same directions. Make it in a 9X 13 pan.
• Cut out a pattern for shoe prints.
• When cake is baked & cooled completely lay patterns on the cake. Turn opposite of each other. Cut the foot pattern out.
• I add extra powdered sugar to thicken the can icing. I put a crumb coating on, put in fridge to set up. Put color of your choice in frosting. Frost the flops.
• I bought Twizzlers & cut (2) 6 inches long for the straps of the flip flops. I cut 2 silk flowers for the toes.
• Place the Twizzlers & flowers on the cake to make it into flip flops. I did some outlining for the borders. I added some pastel M & M's randomly around the sides of the flops. Turn out beautiful.

FLIP-FLOP FUN COOKIES

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.

FLIP FLOP

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.

FLIP FLOP COOKIES

Steps:

• Place cookies on a flat surface. Prepare frosting by mixing powdered sugar, butter, milk and vanilla with electric mixer until light and fluffy. Add more milk, one drop at a time, until desired consistency for piping. Add food coloring, one drop at a time and mix until desired color is reached.
• Place frosting in a sandwich size ziplock bag and cut small tip out of corner. Seal bag and squeeze on top of cookies to resemble flip flops. Let air dry 30 minutes to 1 hour. Serve.

FLIP-FLOP HAMWICH

Steps:

• Spread bread with mayo. Top 1 bread slice with 3 ham slices, 1 Singles and remaining ham slices. Cover with remaining bread slice.
• Cut sandwich into 4 squares, strips or triangles. Place on serving plate, turning over every other piece to create alternating pattern of colors.

DORIE GREENSPAN'S PEAR FLIP-FLOP

Steps:

• Cut the butter into chunks and toss into a 9-inch deep-dish pie plate. (Pyrex or ceramic works well.) Place in a 350°F oven for 5 to 8 minutes, or until butter is melted. Meanwhile, whisk together dry ingredients in a mixing bowl. Add milk and vanilla and whisk until smooth.
• Pour batter over the hot butter; top with the pears. Bake 45 minutes, or until top is browned and a toothpick poked into the center comes out clean. As they bake, the pears will sink to the bottom and form their own layer.
• Cool 30 minutes; dust with powdered sugar. Serve slightly warm, straight from the dish.