Teresa’s Sweet Tortilla Treats

Teresa’s Sweet Tortilla Treats
8 low carb small tortilla shells (or enough cut into 6 pieces each to fill a baking sheet)
Oil (canola, vegetable, etc.)
1/4 cup butter (=1/2 stick) melted
cinnamon
sugar

I use the low-carb (6 g each) tortilla shells…cut them into six pieces each and fry them in a skillet in about 2 tsp oil each time, flipping them once after they are very slightly brown on each side.

Next line a baking sheet with the pieces you haven’t already eaten 😂 and pour melted butter over all of the shells, making sure each one has butter on it.

Next sprinkle cinnamon and sugar over the shells until they are generously coated. (See pictures)

Broil until golden brown, but not burnt. Mine only took one minute.

Eat as is, or serve with whatever you like such as a chocolate sauce, ice cream, or Cool Whip.

Teresa’s Vanilla Frosting

Teresa’s Vanilla Frosting

Yields enough for 24 cupcakes

1 1/2 sticks butter, room temperature
4 cups confectionary sugar
12 TBS heavy cream
1 TBS vanilla
Dash of salt

Combine all ingredients and beat until smooth and creamy. If you do not have a professional bakers Icing decorating bag, simply load the icing into a Ziploc bag trying to get all the air out of it, and close it, and cut the corner (a VERY, VERY small cut) and use it to pipe the icing onto the cupcakes.

Keep refrigerated.

Teresa’s Peanut Butter Frosting

Teresa’s Peanut Butter Frosting

Yields enough to cover a three-layer 9 inch round layer cake

2 oz cream cheese, room temperature
1 stick butter, room temperature
1 1/2 cup creamy peanut butter
2 cups confectionery sugar
12 TBS heavy cream
1 TBS vanilla flavoring
Dash salt

Combine all ingredients and beat until smooth. If frosting is too runny or taste to peanut buttery for your taste, add up to half cup more confectionery sugar.

Keep refrigerated.