Cloudy, rain moving in and Orange Creamsicle bars recipe

Good Morning Augusta

This morning we have cloudy skies with stray showers or thunderstorms possible. High will be 71ºF. Winds will be from the ESE at 5 to 10 mph.

Tonight we’ll have a few clouds with a low of 48ºF. Winds will remain light and variable.

The readings from my weather instruments are:

Humidity is 97%, the dew point is 52ºF and outside it’s 53.4ºF.

The wind direction is West between 0.0 MPH and 0.4 MPH, with a heat index of ºF.

The Barometric pressure is 29.68 and falling with a weather graphic indicating rain.

The UV rating is 0 out of 16, Sunrise is 5:03 a.m. Sunset is 8:09 P.M. Moon rise is 4:33 a.m., Moon set is 6:42 p.m., and the moon phase is waning crescent being 3% illuminated.

The RAW METAR reading from Augusta’s airport this morning is:

METAR KAUG 241053Z AUTO 00000KT 10SM OVC085 11/09 A2982 RMK AO2 SLP098 T01110089

Visibility is 10.0 miles / 16.1 Kilometers with overcast to 8,500 ft / 2,590 m.

We didn’t receive any rain over the past 24 hours, but it’s certainly coming for tonight.

Space Weather for this morning is:

Today’s Solar flux is 76, the solar wind speed is 498 Kilometers per second and the chance of a solar storm is 1%.

This one is also a great hot weather treat.  In fact, making up some of them now before the temps get brutal means you’ll have them ready to eat when you want one.

ORANGE CREAMSICLE DESSERT BARS

1 cup graham cracker crumbs

3 tablespoons butter, melted

½ cup orange juice

1 3-oz. package Jell-O Orange flavor gelatin

1 8-oz. package cream cheese, softened and divided

1 8-oz. container Cool Whip, divided

½ cup cold milk

1 3.4-oz. package Jell-O instant vanilla pudding

2 teaspoons orange zest

·         Mix graham cracker crumbs and butter; press onto bottom of an 8-inch square pan.

·         Refrigerate until ready to use.

·         In a small bowl, microwave juice for about 1 minute on high.

·         Add to gelatin mix in small bowl; stir 2 minutes until completely dissolved.

·         Gradually add to half the cream cheese in a medium bowl, beating with mixer after each addition until blended. 

·         Whisk in 1 cup Cool Whip.  Spread over crust.  Freeze.

·         Beat remaining cream cheese and milk in a separate medium bowl until blended.  Add dry pudding mix; beat 2 minutes.

·         Stir in remaining Cool Whip and orange zest.  Spread over gelatin layer.

·         Refrigerate for at least 3 hours before serving.