Above freezing, snow, rain and 3 super bowl recipe options for the game

Good Morning Augusta

This morning we have light snow (less than one inch) giving way to a mixture of rain and snow this afternoon. High 37°F. Winds SSW at 10 to 20 mph.

Tonight we’ll have another inch of rain with a low around 35°F. Winds will be from the SSW at 10 to 15 mph.

The readings from my weather instruments are:

Humidity is 59%, the Dew Point is 14.2°F and the outdoor temp is 14.2°F.

The wind direction is   Southwest between 1.3 MPH and 2.5 MPH, generating a wind chill of 26.6°F.

The Relative pressure is 30.04, the Absolute pressure is 29.84 and falling with a weather graphic indicating rain/snow.

The UV rating is 0 out of 16, Sunrise is 6:53 a.m. Sunset is 4:52 p.m., Moonrise is 9:54

p.m., Moonset is 9:20 a.m. and the Moon Phase is Waning Gibbous being 80% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 041153Z AUTO 19008G17KT 170V230 9SM SCT043 BKN070 OVC080 M04/M06 A3020 RMK AO2 SNE1059B20E41 SLP233 P0000 60001 70001 T10441061 11044 21078 56014

Visibility is 9.0 miles / 14.5 kilometers with scattered clouds to 4,300 ft / 1,310 m, and mostly cloudy clouds to 7,000 ft / 2,133 m. and overcast skies to 8,000 ft / 2,438 m.

We received another dusting of snow overnight, maybe as much as half an inch.

Space Weather for this morning is:

Today’s Solar flux is 69, the solar wind speed is 350  Kilometers per second and the chance of a solar storm is 1%.

Since today is Super Bowl Sunday and I’ve posted 3 game day meal recipes over the past 3 days, I thought I’d put up a dessert recipe to go along with the meals.  No, none of these are shaped like footballs or are dyed with food coloring with the team colors of one of the teams.

Enjoy.

SINFUL TRUFFLES

(Don't even think about substituting for these ingredients; if you don't like these, make something else!)

3 tablespoons apricot jam (or mango jam)

1½ cups yellow or chocolate cake crumbs

2 tablespoons Irish Cream Liqueur (Bailey's)

2 oz unsweetened chocolate, melted

2 oz semisweet chocolate, melted

½ cup walnuts, coarsely chopped

In a medium bowl, mix the jam, cake crumbs, and liqueur.  Mix in the melted chocolate.  Roll batter into 2-inch balls and then roll in chopped walnuts.

Transfer balls to a cookie sheet and refrigerate until set, about 20 minutes.

wd, cored, and sliced (4 cups)

1/3 cup old-fashioned rolled oats

1/3 cup firmly packed brown sugar

1/3 cup all-purpose flour

½ tsp cinnamon

¼ tsp nutmeg

¼ cup low-fat butter

1 cup lite whipped topping

1.                  Preheat the oven to 375 degrees.  Spray an 8 x 8-inch cake pan with nonstick cooking spray.

2.                  Place the apples in the bottom of the prepared pan; they should almost fill the pan.

3.                  In a medium bowl, stir together the oats, sugar, flour, cinnamon, and nutmeg.  Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs, 2-3 minutes.  Spoon this mixture on top of the apples.  Bake until the top is crispy and lightly browned, 30-35 minutes.  Top each serving with 2 tbsp whipped topping.

Guilt section:

Exchanges:  1 ½ carbohydrate; 1 ½ fat

Calories:  168; Fat:  7 gm; saturated fat:  2 gm; Cholesterol:  0 mg; Sodium:  72 mg; Carbohydrate:  25 gm; Fiber:  2 gm; Protein:  1 gm

 

Second recipe:

 

Red Velvet Swirl Brownies

From the Food Network

Ingredients:

1 tablespoon unsalted butter, for pan

Red Velvet Brownie Layer:

1 stick unsalted butter

1 cup sugar

1 teaspoon vanilla extract

1/4 cup cocoa powder

Pinch salt

1 tablespoon red food coloring

1 teaspoon vinegar

2 eggs

3/4 cup all purpose flour

1/4 cup chopped toasted walnuts

Cream Cheese Layer:

8 ounces cream cheese, softened

1/4 cup sugar

1 egg

1/8 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees F.

Butter an 8 by 8 inch baking pan, and set aside.

Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking

pan, saving 1/4 cup of the batter for the top.

Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern.

Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

 

Or:

 

CREAMY CHOCOLATE CHEESECAKE PIE

8 servings

1 lb Philadelphia Fat free Cream Cheese-softened

½ cup Splenda

½ cup plain low fat yogurt

½ tsp vanilla

2 eggs or (1/2 cup egg substitute)

¾ cup semi-sweet chocolate chips, melted, cooled

1 OREO pie crust

Beat cream cheese in large bowl of electric mixer fitter with paddle attachment on medium speed until creamy.  Add sugar; beat until well blended.  Add sour cream (yogurt) and vanilla; mix well.  Add eggs mixing on low speed after each addition just until well blended.  Stir in melted chocolate.  Pour batter into crust.  Bake 325 degrees for 30-40 minutes or until center are almost set.  Refrigerate 4 hours or overnight. 

 

And, if you like ice cream:

 

CHOCOLATE PEANUT BUTTER PARFAITS

2 Tblsp. chunky peanut butter

2 Tblsp. plus 2 cups cold milk

1 cup plus 6 Tblsp. Cool Whip

1 package instant chocolate fudge pudding mix

3 Tblsp. finely chopped salted peanuts

1.      In a small bowl, combine peanut butter and 2 Tblsp. milk. 

2.      Fold in 1 cup Cool Whip; set aside.

3.      In another bowl, whisk remaining milk with the pudding mix for 2 minutes.  Let stand 2 minutes for soft set.

4.      Spoon half of the pudding into six parfait glasses or dessert dishes. 

5.      Layer with reserved peanut butter mixture and remaining pudding.

6.      Refrigerate for at least 1 hour. 

7.      Before serving, garnish each parfait with 1 Tblsp. Cool Whip and 1 ½ teaspoons peanuts.

Important Note: Reduced fat peanut butter and fat-free milk work well in this recipe as well as a sugar-free pudding mix.