Recipes for below stuff.....

My sis asked in the comment below for the recipes for the two pics below. Here ya go.

Chocolate-Orange Mascarpone Pie (This is a very spendy pie - the marscapone cheese is around 6.00 per 8 oz - just an FYI!)

Cookie Crust

24 chocolate cookie wafers (Nabisco Famous - found near the ice cream toppings/frozen food aisle)

1/4 cup unsalted butter, melted

1/3 cup orange marmalade

Filling

10 oz semisweet chocolate, broken up

3 tubs (8 oz each) mascarpone, at room temperature

1/3 cup confectioners' sugar

3 Tbsp orange liqueur or orange juice

1/4 tsp salt

1 large seedless orange (optional)

PREPARATION

1. Crust: Heat oven to 350ºF. You'll need a 9-in. pie plate.

2. Pulse cookies in processor until fine crumbs; add butter and process until blended. Press mixture evenly into bottom and sides of pie plate. Bake 12 minutes; cool on wire rack. Spread marmalade over cooled crust.

3. Filling: Microwave chocolate in glass bowl, 15 seconds at a time, stirring, until melted. Gently mix mascarpone, sugar, liqueur and salt in large bowl just until blended (do not stir too much or mixture will curdle - I mixed the marscapone and sugar first, then the salt, then "barely mixed in the liqueur as the mixing with the chocolate takes care of its distribution). Fold in melted chocolate until no white streaks remain.

4. If desired, put ½ cup chocolate mixture in small ziptop freezer bag and snip off a tiny corner; reserve for garnish. Spread remaining chocolate mixture in cookie crust. Chill at least 2 hours until firm.

5. Garnish: Cut orange into 1/4-in.-thick slices. Drain slices on paper towel, cut each slice in half, twist ends and arrange on pie. Pipe little dollops of reserved filling on orange twists to help secure. Serve at room temperature

Tomato Pesto/Roasted Red Pepper Party Pinwheels (Really Easy!)

1 tube refrigerated crescent rolls
1/3 c prepared tomato pesto sauce (I get mine at Kroger in the veggie aisle)
1/4 c. roasted sweet red peppers, drained and chopped
1/4 c grated Parmesan cheese
(Optional, Pizza sauce for dipping - but most folks don't ever get to the dipping part!)

Unroll crescent dough into two long rectangles; seal seams and perforations. Spread each with pesto; sprinkle with red peppers and Parmesan cheese. Rolll each up jelly-roll style, starting with the short side.

With a sharp knife, cut each roll into 10 slices. Place cut side down 2" apart on two ungreased baking sheets. Bake at 400 for 8-10 minutes or until golden brown. serve warm with pizza sauce or sauce below.

(Sauce - I used the left over red peppers and tomato pesto, mixed it with ranch dressing (about 1/2 cup) and parmesean cheese (about 1/4 c) in the blender and it made a verrrrry tasty sauce!)

Yields 20 rolls