Flipfloppie Recipes

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.

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.

Steps:

• In a small sauce pan, combine beer, butter and vinegar. Heat until butter is melted.
• Spray grill with nonstick cooking spray.
• Arrange chicken on grill, bone side down.
• Grill for 1 hour 15 minutes (or until cooked through), flipping chicken every 10 minutes.
• Every time chicken is flipped, brush chicken with beer/butter mixture.
• Sprinkle with salt 3-4 times while grilling.

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.