#MEwx Cold, clear, temps creeping up and a Holiday Pumpkin Cheesecake
This morning we have more cold with mostly sunny skies and highs in the lower 20s. West winds around 10 mph with gusts up to 20 mph. Wind chill values as low as 7 below for this morning.
Tonight we’ll have partly cloudy conditions this evening, becoming mostly clear. Lows around 14°F. Southwest winds around 10 mph.
The readings from my weather instruments are:
The Wind Chill is 1.4°F, Dew Point is -6.7°F, the humidity is 45%, and the outdoor temp is 10.4°F.
The wind direction is Northwest between 4.3 MPH and 7.4 MPH.
The Relative pressure is 30.36, the Absolute pressure is 30.16 and rising with a weather graphic indicating sun.
Visibility is 10.0 miles / 16.1 Kilometers with clear skies.
The UV rating is 1 out of 16, Sunrise is 6:45 A.M., Sunset is 4:05 P.M., Moonrise is 4:50 p.M., Moonset is 6:50 A.M. and we have a FULL MOON being 100% illuminated.
Augusta’s RAW METAR readings are:
METAR KAUG 231153Z AUTO 00000KT 10SM CLR M12/M18 A3043 RMK AO2 SLP313 T11171178 11106 21117 53017 |
We didn’t receive any snow here over the past 24 hours.
Time for some desserts we see only during the holidays.
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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