Sun, warmer temps and Chocolate Peanut butter cup cheesecake! Yes!

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Good Morning Augusta

This mohrning we have mostly sunny skies, increasingly cloudy with showers this afternoon. High 41°F. Winds SSW at 10 to 15 mph.

Tonight we’ll have clouds with a 60% chance for rain showers. Low 37°F. Winds S at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 70%, the Dew Point is 14.7°F and the outdoor temp is 23.2°F.

The wind direction is   West Southwest between 0. MPH and 0.1 MPH, generating a wind chill of 22.8°F.

The Relative pressure is 30.3584, the Absolute pressure is 30.15 and steady with a weather graphic indicating cloudy skies.

The UV rating is 1 out of 16, Sunrise is 6:32 a.m. Sunset is 5:13 p.m., Moonrise is 8:34 a.m., Moonset is 9:16 p.m. and the moon phase is Waxing crescent being 13% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 191153Z AUTO 21003KT 10SM CLR M06/M08 A3051 RMK AO2 SLP338 70001 T10561078

Visibility is 10.0 miles / 16.1 kilometers with clear skies for the time being.

We didn’t receive any more snow or rain here over the past 24 hours, but we did have a lot of melting snow.

Space weather for today is:

Today’s Solar flux is 70, the solar wind speed is 537  Kilometers per second and the chance of a solar storm is f1%.

My third and final  cheesecake recipe for this week has

Peanut butter cups in it.  Enjoy.

CHOCOLATE PEANUT BUTTER CUP CHEESECAKE

Serves:  8

1 (8-oz) package fat-free cream cheese

6 tbsp. Reduced-fat chunky peanut butter

1 tsp. vanilla extract

1 (4 serving) package sugar-free instant vanilla pudding mix

1 1/3 cup nonfat dry milk powder

2 cups water

¼ cup whipped topping free

1 (6 oz) chocolate piecrust

1 (4 serving) sugar-free instant chocolate pudding mix

  • In a large bowl, stir cream cheese with a spoon until soft.
  • Blend in 6 tbsp. peanut butter and 1 tsp. vanilla extract.
  • Add dry vanilla pudding mix, 2/3 cup dry milk powder and 1 cup water.  Mix well using a wire whisk.
  • Blend in ¼ cup whipped topping.  Spread mixture into piecrust.
  • In a medium bowl, combine dry chocolate pudding mix, 2/3 cup dry milk powder and 1 cup water.
  • Mix well using a wire whisk.  Spread mixture evenly over peanut butter layer.  Refrigerate for at least 1 hour.

Exchanges:  1½ starch or carbohydrates, 1 meat, 1 fat, ½ fat free milk

Calories:  269; fat:  9 g; protein:  13 g; carbohydrates:  34 mg; sodium 719 mg; calcium:  139 mg; fiber:  1 g

 

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