Flip Flop Hamwich Recipes

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.

WHISKEY FLIP

Steps:

• Combine all ingredients except the nutmeg in a cocktail shaker and shake vigorously. Strain into a 5-ounce stemmed glass, and grate a little nutmeg on top.
• 2 or 3 dashes of rum are sometimes added to the whiskey in this cocktail.

FLIP-FLOPS CAKE

Steps:

• Heat oven to 350 degrees F(325 degrees F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• Cut cake lengthwise in half. Continue cutting each piece to form flip-flop shape as shown in diagram. Place pieces on tray. Freeze pieces uncovered about 1 hour for easier frosting if desired.
• In small bowl, mix 1 cup frosting with food color to make desired color; frost sides of each flip-flop. In another small bowl, mix 1 cup frosting with second food color to make desired color; frost top of each flip-flop. Place small candies around side edge of each flip-flop to look like jewels. Decorate top of each flip-flop with decorating icing. 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.

FLIP-FLOPS CAKE

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.

FLIP FLOP CHICKEN

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.

HAMWICHES

Steps:

• Unroll dough and separate into 4 rectangles; press seams to seal.
• Combine mayonnaise and mustard; spread over rectangles, leaving a 1/2-inch border.
• Sprinkle ham and cheese evenly over half of each rectangle.
• Moisten edges with water. Fold dough over and punch edges to seal.
• Bake at 375°F for 10 minutes or until puffed and golden.