Cool Down With These (Super Easy) Heat-Free Recipes

Summer is in full swing in the Dallas-Fort Worth area! Is this weather leaving you on the lookout for the creative ways to keep cool?It?s no coincidence that ice cream, popsicles, potato, and pasta salad are enjoyed the most during the summer months. We encourage you to try out these refreshing, ?no-heat? recipes:IngredientsServes: 12(12 -14) cherry tomatoes(3/4) cup mayonnaise(1/2) cup finely shredded cheddar cheese(1/3) cup sliced green onions(1/4) cup bacon bitsCut off a thin slice off of each tomato top and scoop out the seeds.Combine all remaining ingredients into a small bowl.Spoon into tomatoes. Refrigerate for at least two to three hours.Summer LasagnaServes: 4Ingredients(3) tablespoons grated parmesan cheese(3) tablespoons plus 2 teaspoons extra-virgin olive oil(8) lasagna noodles, broken in half crosswise(1) small garlic clove, minced(2) pints grape tomatoes, halved(2) zucchini (about 1 pound total), halved if large and thinly sliced(1) tablespoon torn fresh basil leaves, plus more for servingSalt and ground pepperCombine ricotta, Parmesan, and two teaspoons of oil in a small bowl. Season with salt and pepper. In a large pot of boiling water, cook noodles according to package instructions.Heat two tablespoons oil over medium-high in a large skillet.Add garlic and tomatoes and cook stirring for almost three minutes until slightly broken apart.Transfer tomatoes to a bowl. Add one tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring for about five minutes until zucchini are tender Transfer to another bowl and stir in basil.Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice.Top with remaining noodles and tomatoes; garnish with basil.Pesto Pasta SaladServes 4-6Ingredients:1/2 cup light mayonnaise1/2 cup pesto1 box pasta, cooked as shown on the package1 English cucumber, diced1 pint cherry or grape tomatoes, halved1 red onion, slicedFresh parsley for garnish (optional)1. Add pesto and mayonnaise in a bowl mixing well.2. Add the cooked pasta and lightly toss.3. Add the tomatoes, cucumber, red onion and toss gently4. Refrigerate for at least one hour to allow the flavors to develop.5. Sprinkle freshly chopped parsley over the top and serve.Chocolate Mousse ?Trifles?2 cups crumbled chocolate angel-food cake (5 ounces)4 large egg whites1/2 cup sugar1/3 cup unsweetened cocoa powder, sifted1/2 cup cold heavy cream1/2 ounce bittersweet chocolateUse an electric mixer (on high) to beat egg whites until they are foamy.Reduce speed to medium and gradually add sugar. Increase speed back to high and beat until firm, glossy peaks form.Use a rubber spatula to gently fold whipped cream into egg white mixture.Fill each of four small glasses with 1/4 cup crumbled angel food cake and top generously with 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse.Freeze for three to five hours (until firm).Let sit for 10 minutes at room temperature, then finely grate chocolate over tops to serve.Leave a comment below, and let us know what you thought of the recipe you decided to try!Do you have a recipe of your own? Please share!-CB JENI Lifestyle Homes, builder oftownhomes for sale