Nutella Icebox Cake

From Mom. Light, fluffy layers make this completely addicting!!
1 3/4 cup heavy cream, cold!
1 1/2 cups mascarpone cheese
1/3 cup powdered sugar
1 tsp vanilla
2/3 cup Nutella
20 whole chocolate graham crackers or other good chocolate cookie/cracker
Beat 1 cup cream, 3/4 cup mascarpone, all the sugar and vanilla till combined. Beat till stiff peaks form 1-2 minutes. Combine remaining 3/4 cup each cream, and mascarpone with the nutella in a separate bowl, beat till stiff peaks, 1-2 mins. Line bottom of 8 inch spring-form pan with 4 grahams in single layer, breaking up if needed to fill gaps. Spread half the vanilla whipped cream over crackers. Top with another layer crackers. Spread half the Nutella mixture over, then layer crackers. Repeat ending with Nutella layer. Cover pan with plastic wrap and refrigerate 6 hrs. To serve, run a knife along edges of pan.

Fresh Tomato Tart

1 pie crust (if you are buying I like Kroger brand)
8oz mozzarella, shredded
1/2 cup fresh grated or shaved Parmesan
3 T chopped fresh basil, plus more for garnish
4-6 garden tomatoes, sliced
1/4 red onion, sliced really thin
1/2 tsp salt
1/4 tsp fresh ground pepper
1/4 cup olive oil
Preheat oven 400. Bake pie crust in a pie plate for 10-15 mins. Remove from oven and add 2/3 of the mozzarella. Sprinkle with basil. Add layer of tomatoes and onions, seasoning well throughout with salt and pepper. Drizzle with olive oil. Add remaining mozzarella and Parmesan. Bake 25 minutes. Remove from oven and let stand at least 15 minutes. Garnish with more basil.
This is so fresh and delicious! Great vegetarian dinner on a summer night, or serve with a steak from the grill!