Slightly cooler and how to make Orange Cream Sicles Dessert Bars

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Good Morning Augusta

This morning we have sunshine with an expected High of 79 ºF. Winds are from the N at 5 to 10 mph.

Tonight we’ll have partly cloudy skies that will give way to cloudy skies late. Low around 55 ºF. Winds will be light and variable.

The readings from my weather instruments are:

Humidity is 61%, the dew point is 46ºF and outside it’s  59ºF.

The wind direction is  North Northeast between 0.2 MPH and 2.5 MPH, with a heat index of 60ºF.

The Relative pressure is 29.73, the Absolute pressure is 29.43 and steady with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:16 a.m. Sunset is 8:13 P.M. Moon rise is 5:29 a.m., Moon set is 8:24 p.m., and tonight we have a NEW MOON being 0% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 231053Z AUTO 03005KT 10SM CLR 15/07 A2988 RMK AO2 SLP119 T01500067

Visibility is 10.0 Miles / 16.1 kilometers with clear skies.

    We didn’t receive any rain here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 74, the solar wind speed is 525 Kilometers per second and the chance of a solar storm is 1%.

How about a cool, tasty way to get your daily dose of Vitamin C?

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.

 

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