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2015

News, Podcasts

March 30th, 2015 by Ric Hanson

The 8-a.m. Newscast w/KJAN News Director Ric Hanson.

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Posted in News, Podcasts |

Heartbeat Today 03-30-2015

Heartbeat Today, Podcasts

March 30th, 2015 by admin

Jim Field speaks with Brandi Hansen, Assistant Manager at Cass County Landfill and Recycling, about proper disposal of household hazardous waste.

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Posted in Heartbeat Today, Podcasts |

(Podcast) KJAN Sports report, 3/30/2015

Podcasts, Sports

March 30th, 2015 by Ric Hanson

The 7:20-a.m. Sportscast w/Jim Field.

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Posted in Podcasts, Sports |

(Podcast) KJAN News & funeral report, Mon., March 30, 2015

News, Podcasts

March 30th, 2015 by Ric Hanson

The 7:06-a.m. report w/KJAN News Director Ric Hanson

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(Podcast) Skyscan Weather forecast, 03/30/2015

Podcasts, Weather

March 30th, 2015 by Ric Hanson

The Freese-Notis forecast for the KJAN listening area and weather info. for Atlantic

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Posted in Podcasts, Weather |

This is Your Nishna Valley 03-28-2015

Podcasts, This is Your Nishna Valley

March 28th, 2015 by admin

w/ Jim Field and Stacie Linfor

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Posted in Podcasts, This is Your Nishna Valley |

Conservation Report 03-28-2015

Ag/Outdoor, Podcasts

March 28th, 2015 by admin

w/ Host Bob Bebensee and Brian Smith, Conservation Officer for Cass and Adair Counties.

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Posted in Ag/Outdoor, Podcasts |

Family Fun in the Kitchen 03-28-2015

Podcasts, Family Fun in the Kitchen

March 28th, 2015 by admin

Lavon and Miss NiNi discuss a recipe for Chocolate Mousse Cake

CHOCOLATE MOUSSE CAKE—Gingerbread Cookies and Gunshots—Leslie Meier

(Gluten free)

Ingredients:

4 oz. (1 stick) unsalted butter

7 oz. semisweet chocolate chips

7 eggs, separated

1 c. sugar, divided

1 t. vanilla

1/8 t. cream of tartar

Method:

Preheat oven to 325 degrees Fahrenheit. Melt butter and chocolate chips. Cool. Beat egg yolks with ¾ c. sugar in a large bowl for about 5 minutes, until light and frothy. Gradually add chocolate mixture and vanilla.

Beat egg whites with cream of tartar in a large bowl, gradually adding remaining ¼ c. sugar, 1 teaspoon at a time until soft peaks form. Fold egg whites into chocolate mixture. Bake in an ungreased 9-inch diameter springform pan for 35 minutes. Cool cake on wire rack before removing from pan. Keep refrigerated. Serve with whipped cream.

Miss NiNi