#MEwx Clouds, black ice, rain, snow and Turkey/Dressing pie with Pumpkin Cheesecake for dessert
This morning we have Slick roads with fog and clouds with a chance for rain. A chance of snow showers this afternoon. Highs in the upper 30s. Light and variable winds.
Tonight we’ll have mostly cloudy skies with lows in the lower 30s. Northwest winds 10 to 15 mph.
The readings from my weather instruments are:
The Wind Chill is 33.8°F, Dew Point is 33.1°F, the humidity is 97%, and the outdoor temp is 33.8°F.
The wind direction is West Northwest between 0.0 MPH and 0.2 MPH.
The Relative pressure is 29.13, the Absolute pressure is 28.92 and rising with a weather graphic indicating sun.
Visibility is 2.5 miles / 4.0 Kilometers with mostly cloudy skies to 200 ft / 60 m and overcast to 1,400 ft / 426 m.
The UV rating is 0 out of 16, Sunrise is 6:51 A.M., Sunset is 4:02 P.M., Moonrise is 9:59 p.M., Moonset is 11:44 A.M. and the moon phase is Waning Gibbous being 67% illuminated.
The RAW METAR readings from Augusta’s airport are:
SPECI KAUG 281215Z AUTO 15003KT 2 1/2SM BR BKN002 OVC014 00/00 A2919 RMK AO2 SNE05 P0000 T00000000 |
We received 0.53 inches of melted freezing rain/snow here over the past 24 hours.
Here’s another leftover Turkey recipe with some non-Turkey dessert to go with it.
TURKEY AND DRESSING PIE
Serves 4 to 6
1 (6 oz) box stuffing mix OR 5 or 6 cups leftover dressing
3 tbsp margarine, melted
2 ½ cups finely chopped cooked turkey
1 cup shredded cheddar cheese
4 eggs, beaten
2 cups low fat half and half
Combine dressing, seasoning packet and margarine; mix well. Press on bottom and sides of a buttered 2 quart baking dish. Bake at 400 degrees for 5 minutes. Cool. Combine turkey and cheese; spread over dressing mixture in pan. Combine eggs and half and half; beat well. Pour over turkey mixture. Reduce oven to 325 degrees. Bake uncovered for 35 to 40 minutes or until set.
And for Dessert:
HOLIDAY PUMPKIN CHEESECAKE
Serves 8
1 (8 oz) packages Philadelphia fat-free cream cheese
1 (4 serving) package JELLO sugar-free instant butterscotch pudding mix
2/3 cup nonfat dry milk
1 (15 oz) can pumpkin
1 ½ tsp pumpkin pie spice
¾ cup Cool Whip Lite
1 (6 oz) graham cracker piecrust
2 tbsp chopped pecans
In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, pumpkin, and pumpkin pie spice. Mix well using a wire whisk. Blend in ¼ cup Cool Whip Lite. Spread mixture into piecrust. Evenly spread remaining ½ cup Cool Whip Lite over filling. Evenly sprinkle pecans over top. Refrigerate for at least 2 hours. Cut into 8 servings.
Exchanges: 2/starch/carbohydrate - 1 meat - 1 fat 227 calories - 7 gm fat - 12 gm protein - 39 carbohydrate - 679 sodium - 89 mg calcium - 3 gm fiber
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