#MEwx Sun, melting, mild temps and Turkey W/Ranch Pasta with Chocolate-Expresso Slab pie for dessert

Good morning Augusta

This morning we have clouds with a slight chance of rain or snow showers today. Highs in the upper 30s. Northwest winds 10 to 15 mph with gusts up to 25 mph.

Tonight we’ll have partly cloudy skies with lows in the mid 20s. Northwest winds around 10 mph this evening, becoming light and variable.

The readings from my weather instruments are:

The Wind Chill is 28.8°F, Dew Point is 24.8°F, the humidity is 64%, and the outdoor temp is 35.8°F.

The wind direction is East Southeast between 6.7 MPH and 7.4 MPH.

The Relative pressure is 29.48, the Absolute pressure is 29.28 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with overcast skies to 9,500 ft / 2,895 m.

The UV rating is 0 out of 16, Sunrise is 6:52 A.M., Sunset is 4:02 P.M., Moonrise is 11:10 p.M., Moonset is 12:22 p.M. and the moon phase is Waning Gibbous being 56% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 291053Z AUTO 32009KT 10SM OVC095 02/M02 A2955 RMK AO2 SLP009 T00171022  | 

We received 0.15 inches of melted freezing rain/snow here over the past 24 hours.

This leftover Turkey recipe is different, I’ve added a non-Turkey dessert to go with it.

RANCH PASTA AND TURKEY

Serves 4 to 6

1 (8 oz) package of your favorite pasta

1 stick margarine

1 packet ranch-style dressing dry mix

1 (16 oz) can peas and carrots, undrained

3 cups cubed turkey

 

Cook pasta as directed on package.  In a saucepan, combine margarine, dressing mix, peas and carrots.  Heat until margarine has melted.  Toss with pasta and turkey.  Place in a 2 quart casserole.  Heat at 350 degrees for about 20 minutes.  (If you like, you can sprinkle some grated cheese over top after the casserole has baked.)

 

And for dessert:

Chocolate-Espresso Slab Pie

Ingredients

·         1 1/2 boxes (9 oz each) Nabisco Famous Chocolate Wafers

·         1 1/2 sticks (3/4 cup) unsalted butter, melted

·         2/3 cup sugar

·         1/2 cup cornstarch

·         1/3 cup unsweetened cocoa powder

·         2 tablespoons instant espresso powder

·         1/4 teaspoon salt

·         6 cups 2% or whole milk

·         1/2 cup semisweet chocolate chips

·         1 teaspoon vanilla extract

·         Whipped cream and chocolate-covered espresso beans (optional)

Directions

1.    Heat oven to 350 degrees . In a food processor, pulse cookies until fine crumbs form. Pour in melted butter and combine until well blended. Transfer to a rimmed 15 x 10-inch sheet pan. Using the bottom of a measuring cup, press firmly into bottom and up sides of pan. Bake 15 minutes. Cool while preparing filling.

2.    In a medium pot, whisk sugar and next 4 ingredients until combined. Whisk in milk, then bring to a boil, stirring occasionally. Reduce to a simmer and cook 6 to 8 minutes, stirring often, until thickened. Remove from heat and stir in chocolate chips and vanilla extract until smooth.

3.    Pour filling into crust. Gently cover with plastic wrap and refrigerate overnight. Serve with whipped cream and chopped chocolate-covered espresso beans, if desired.

Note

• Whip it. Whip it good. For the easiest pie topping, beat 1 cup cold heavy cream with 1 tsp sugar and 1/2 tsp vanilla extract until it reaches stiff peaks.

Nutrition Information for Chocolate-Espresso Slab Pie

Servings Per Recipe: 16 PER SERVING: 320 cal., 16 g total fat 250 mg sodium, 40 g carb. (2 g fiber, 25 g sugars), 6 g pro.