As Heard On The Big Show!

Kim Komando Posted 4/30/2008 2:51:00 PM Here are the links Kim Komando talked about when she joined us on the show: www.komando.com/mysace www.archive.org www.deadkidsofmyspace.com   ... [ Read full post ]

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Meet the Show

Dave Wilson 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 Staysniak 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 Lehr - News 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

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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