Fastest
Rookie Luncheon Contest
Answer our Indy 500 trivia questions correctly and qualify for
our grand prize: four tickets to the Indianapolis 500, four tickets
to the Fastest Rookie Luncheon and a chance to meet the drivers
there, and a gift certificate from a local restaurant!
Click here to register
to win!
Backyard BBQ 2008!
The
Backyard BBQ is back in 2008! Dave & Joe will broadcast live
from the homes of our winners and enjoy great food and reward
our hosts with great prizes, including a new grill from Duncan
Fireplace and Patio and a TORO mower!
Click here to register
to win!
Remembering Ella McMahon
Ella Therese McMahon 10 weeks, born to life February 7, 2008, born to eternal life April 22, 2008. Her presence was brief, but her impact is infinite.
Click here for details on funeral and memorial fund, and leave your message for Mel.
Meet the Show
Dave the King Wilson has been the afternoon host on WIBC since
1995. He is a former stand-up comedian who spent 11 years traveling
the world doing a stand-up routine at clubs and on Showtime.
He gained his broadcast experience portraying "The King"
on the Bob & Tom Show for 12 years. But, Dave's radio
work isn't limited to comedy. He's a life long racing
fan, who enhances WIBC's coverage of the Indianapolis 500
and Brickyard 400. He is an Indianapolis native who grew up
in the shadow of the Indianapolis Motor Speedway. In addition
to his work at WIBC, he owns One-Liners Comedy Club and Wilson's
Restaurant in Greenwood.
e-mail
Dave Wilson |
Joe has been a part of the WIBC sports staff since 1996, after
a fine NFL career. Staysniak, an offensive lineman, was a member
of the AFC champion Buffalo Bills, playing in two Super Bowls
before finishing his career with the Indianapolis Colts. He
is a graduate of The Ohio State University.
e-mail
Joe Staysniak |
Stan joined the station in 1993 and worked briefly as
a reporter and afternoon news anchor before taking over
the morning news position. He has now come full circle,
to anchor the afternoons again. Stan has won numerous
awards over the years from organizations such as the
Society of Professional Journalists, Associated Press,
and Radio & Television News Directors Association
as well as the Missouri Broadcasters Association and
the Association of News Broadcasters of Kansas. He received
special recognition for his reporting on the Denny's
hostage situation in Indianapolis in 1994, where he
was the first reporter on the scene..
e-mail
Stan Lehr |
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The annual Race For Riley event at the New Castle Motorsports Park
with Dave Wilson and John Andretti
donate/info
here
RECIPES FROM ANNESSA CHUMBLEY
Black Forrest Chococups
by: Annessa Chumbley, RD
1 ½ cup low-fat ricotta cheese
¼
cup skim or 1% milk
4 oz low-fat or fat free cream cheese
½
cup Splenda®
2 eggs
1 egg white
2 small packages sugar-free cook ‘n serve chocolate pudding:
you will use one whole package, and 2 Tbsp from the other
2 tsp vanilla extract
Heat oven to 300°. Spray 4 6-oz ramekins with non-stick
cooking spray, and set aside.
In a food processor, combine ricotta and cream cheese, Splenda,
and milk, processing until smooth. Add eggs and vanilla and blend
well. Add sugar-free cook ‘n serve pudding mix (1 package
plus 2 Tbsp), and process again until smooth. Pour mixture equally
among 4 6-oz ramekins; set the four ramekins in a 9x13 baking
dish filled with about 1-inch of water. Bake for 40-45 minutes.
The center will be a little gooey. Let sit for 5 minutes before
enjoying! Top with Black Forrest Crème.
Black Forrest Crème
1 8-oz tub sugar-free Cool Whip®
1 ½ cups frozen unsweetened black sweet cherries, thawed
½
tsp vanilla extract
If your bag of cherries are still frozen, pop them in the microwave
for 1-2 minutes. Then, using your hands, break up the cherries
in the bag by mushing (a technical term : ) them with your fingers.
Measure out 1 cup of cherry gloop and fold it and vanilla extract
into the cool whip in a medium-sized bowl. Dallop generously
atop the chococup.
Chocolate Peanut-Butter Torte
by: Annessa Chumbley, RD
1 sugar-free angel food cake (premade)
2 packages sugar-free, fat-free chocolate instant pudding mix
3 ¾ cups skim or 1% milk
½
cup peanut butter (Naturally More is my favorite!)
8 oz sugar-free Cool Whip®
½
cup roasted peanuts, chopped
¼
cup non-fat dry milk
Break up angel food cake into chunks using your hands. Place
in bottom of glass torte, or a 9x13 glass pan. In a medium bowl,
beat pudding mixes with milk, about 3 minutes. Beat in peanut
butter until well combined. Spread chocolate pudding mixture
evenly on top of angel food cake. Top with sugar-free cool whip.
Sprinkle roasted peanuts and non-fat dry milk on top. Refrigerate
for 1 hour. A delicious protein-filled dessert!
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as heard on the Big Show with Dave & Joe
Nutrition News
presented by Kroger

Dad and the kids can make this delicious and healthful brunch
for Mom so she can have the day off from cooking and stay healthy.
Keep her smiling with calorie-free gifts from Kroger: gift cards,
books, flowers or outdoor furniture.
• read
more and see recipes
Audio
Links
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