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Baked Chicken

Baked Chicken

Baked Chicken Recipe

Baked chicken recipe originally published in the WPTF’s “Ask Your Neighbor” Cookbook.

Prep time: 20 minutes

Cooking time: 2 hours

Serving size: 4-6 servings

Ingredients

  • 4-6 chicken pieces
  • Salt and pepper to taste
  • Margarine (for greasing the dish and dotting the chicken)
  • Dressing:
    • Equal parts cornbread and stale biscuit or loaf bread (crumbled)
    • 1 small onion, finely chopped
    • About 2 tablespoons sage
    • 1/2 cup oil
    • 2 eggs
    • 1 can chicken broth

Directions

  1. Preheat the oven to 350°F (175°C).
  2. Generously grease an oblong Pyrex dish with margarine.
  3. Lay the chicken pieces (thighs, drumsticks, or breasts) in the dish, and season with salt and pepper. Dot with margarine.
  4. In a large bowl, prepare the dressing by mixing the crumbled cornbread, stale biscuit or loaf bread, finely chopped onion, sage, oil, and eggs.
  5. Gradually add the chicken broth to the dressing mixture, mixing well until the desired consistency is reached. The dressing should be moist but not soggy.
  6. Spread the dressing over the chicken pieces, covering them completely.
  7. Cover the dish tightly with foil.
  8. Bake in the preheated oven for 2 hours, or until the chicken is fully cooked and tender.
  9. Serve the baked chicken hot with your choice of side.

This meal would pair well with baked broccoli or stuffed zucchini side dish

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Banana Nut Frosting

Banana Nut Frosting

Banana Nut Frosting Recipe

Banana Nut Frosting

This Banana Nut Frosting recipe was originally published in the WPTF “Ask Your Neighbor” Cookbook.

Prep time: 10-15 minutes

Cooking time: N/A

Serving size: Frosting for 2-3 layer cake

Ingredients

  • 1/3 cup butter or margarine
  • 1/2 cup mashed bananas
  • 1 tsp lemon juice
  • 2/3 cup finely chopped nuts
  • 2 lbs powdered sugar, sifted
  • 1 cup toasted coconut
  • A few drops of yellow food coloring (optional)
Banana Nut Frosting

Directions

  1. In a large mixing bowl, cream the butter or margarine until smooth.
  2. In a separate bowl, combine the mashed bananas with the lemon juice to prevent browning.
  3. Gradually add the powdered sugar to the creamed butter, mixing well.
  4. Blend in the banana mixture until fully incorporated.
  5. Stir in the finely chopped nuts and toasted coconut, mixing until evenly distributed.
  6. For a more color, add a few drops of yellow food coloring and mix well.
  7. Use the frosting to cover the Banana Delight Cake or any other desired cake.
Banana Nut Frosting
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Banana Delight Cake

Banana Delight Cake

Banana Delight Cake Recipe

This banana delight cake recipe was originally published in the WPTF “Ask Your Neighbor” Cookbook.

Prep time: 25 minutes

Cooking time: 25 minutes

Serving size: 20-25 servings

Ingredients

  • 2 1/2 cups sifted cake flour
  • 1 2/3 cups sugar
  • 1 1/4 tsp baking powder
  • 1 1/4 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 2/3 cup vegetable shortening
  • 2/3 cup buttermilk
  • 1 1/4 cups mashed ripe bananas
  • 2 eggs

Directions

  1. Preheat your oven to 350°F (175°C). Grease and flour either two 9-inch or three 8-inch round cake pans.
  2. In a large mixing bowl, sift together the cake flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
  3. Add the vegetable shortening, buttermilk, and mashed bananas to the dry ingredients. Mix until all the dry ingredients are moistened.
  4. Beat the mixture at low speed for 2 minutes using an electric mixer. Then, add the eggs and continue beating for 1 minute until well combined.
  5. Pour the batter evenly into the prepared cake pans.
  6. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer them to wire racks to cool completely.
  8. Once cooled, frost the cakes with your choice of frosting.

Would pair well with Buttermilk Icing.

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Lemon Glazed Cake

Lemon Glazed Cake

Lemon Glazed Cake

vegan lemon cake from the sheet with icing sugar glaze - glazed lemon cake stock pictures, royalty-free photos & images
Photo by Getty Images

Dairy-free and kosher Lemon Glazed Cake Recipe by Jacob Gross from Aish.

Prep time: 20 minutes

Cooking time: 50 minutes

Serving size: 8 servings

Ingredients

Cake

  • 2 cups sugar
  • ¾ cup neutral oil
  • 8 tablespoons vegan butter
  • 2 eggs
  • ¾ cup dairy-free sour cream
  • 1 teaspoon vanilla extract
  • 4 tablespoons soy milk
  • ½ cup lemon juice
  • Zest from 2 lemons
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons cornstarch

Lemon Syrup

  • 1 cup sugar
  • ½ cup lemon juice

The Glaze

  • ¼ cup lemon juice
  • 3 cups powdered sugar
  • Dash of salt
  • 1 teaspoon vanilla extract
dough of cheese cake in cake pan, elevated view - lemon batter stock pictures, royalty-free photos & images
Photo by Getty Images

Directions

  1. Preheat the oven to 350°F and prepare a 9×13 baking pan with non-stick spray.
  2. Combine sugar, oil, and vegan butter into a bowl and mix until creamy. Add in the eggs, sour cream, vanilla, soy milk, lemon juice, and zest. Mix in to incorporate for about 2 minutes.
  3. Combine the dry ingredients in a separate bowl; flour, baking powder, baking soda, salt, and cornstarch.
  4. Combine the wet ingredients and the dry ingredients.
  5. Pour the batter into the pan and bake for 50 minutes or until a toothpick comes out clean.
  6. Remove the cake from the oven and allow it to cool on a wire rack.
  7. While the cake is cooling, prepare the lemon syrup by combining the sugar and lemon juice in a saucepan. Mix and cook on low heat, stirring constantly. It should become thick and clear.
  8. Brush the lemon syrup on the cake and refrigerate for 1 hour.
  9. Prepare the glaze by combining lemon juice, powdered sugar, salt, and vanilla extract.
  10. Remove the cake from the refrigerator and pour the glaze overtop. Allow the glaze to cool.
  11. Serve and enjoy!
lemon pound cake - glazed lemon cake stock pictures, royalty-free photos & images
Photo by Getty Images
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Pastrami Sandwich

Pastrami Sandwich

Kosher Pastrami Sandwich

homemade reuben sandwich - pastrami sandwich on rye stock pictures, royalty-free photos & images
Photo by Getty Images

Pastrami Sandwich Recipe by Jamie Geller from Aish.

Prep time: 30 minutes

Cooking time: 10 minutes

Serving size: 2 sandwiches

Ingredients

Sauce

  • 0.25 cup spicy mustard
  • 1 tablespoons prepared horseradish
  • 1 large dill pickles finely diced

Crispy Onion Rings

  • Several cups of extra virgin olive oil (for frying)
  • 1 large Spanish onion sliced into rings
  • 0.5 12-ounce bottle of dark beer
  • 0.25 cup all-purpose flour
  • 0.5 cup rice flour divided
  • 0.5 teaspoon baking powder
  • Pinch of cayenne pepper
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon freshly ground black pepper

Contents

  • 0.75 pounds pastrami heated
  • 4 slices rye bread
  • 0.5 cup sauerkraut rinsed and shaken dry
  • Crispy onion rings
frying foods macrophotography - frying onion rings stock pictures, royalty-free photos & images
Photo by Getty Images

Directions

  1. Combine mustard, horseradish, and dill pickles.
  2. Line a baking sheet with paper towels.
  3. Fill a bowl with ice water and put another bowl inside (this keeps gluten from forming and keeping the batter light and crispy).
  4. In the chilled bowl, whisk beer, flour, ½ cup rice flour, baking powder, cayenne pepper, salt and pepper for the batter. Put the remaining ½ cup rice flour into a separate bowl.
  5. Hot the oil in a pan to 360°F. Put the onion rings in rice flour until fully coated and then dip them into the batter. Fry until golden bowl, place on the baking sheet, and sprinkle with salt.
  6. Slice 4 pieces of rye bread and spread the horseradish-mustard sauce.
  7. Layer with sauerkraut, hot pastrami, and onion rings. Top with another dollop of the horseradish-mustard sauce and the other slice of bread.
  8. Enjoy!
homemade russian reuben sandwich - pastrami sandwich on rye stock pictures, royalty-free photos & images
Photo by Getty Images
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Rice and Shrimp

Rice and Shrimp

Rice and Shrimp Recipe

Rice and Shrimp

Rice and shrimp recipe by Mrs. P. R. Lapham (Raleigh) from the WPTF “Ask Your Neighbor” Cookbook.

Prep time: 15 minutes

Cooking time: 30 minutes

Serving size: 4-6 servings

Ingredients

  • 2/3 cup rice
  • 1 lb fresh cooked or frozen shrimp, shelled and cleaned
  • 3 tbsp shortening
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 envelope (2 oz) tomato vegetable soup mix
  • 1 1/2 cups water
Rice and Shrimp

Directions

  1. Cook the rice in boiling water without salt. Drain and set aside.
  2. In a skillet, melt the shortening over low heat. Add the chopped onion and green pepper, and cook until tender.
  3. Add the cooked or frozen shrimp to the skillet and cook slowly for 5 minutes.
  4. Incorporate the cooked rice into the shrimp mixture.
  5. In a separate saucepan, bring 1 1/2 cups of water to a boil and add the tomato–vegetable soup mix. Cover and simmer for 10 minutes.
  6. Combine the rice & shrimp mixture with the soup mixture, ensuring everything is heated thoroughly.

This dish can be prepared in advance and kept in a casserole. Reheat just before serving.

Rice and Shrimp
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Stuffed Zucchini

Stuffed Zucchini

Stuffed Zucchini Squash Recipe

Stuffed Zucchini Squash

Stuffed zucchini squash recipe originally posted in the WPTF “Ask Your Neighbor” Cookbook.

Prep time: 15 minutes

Cooking time: 35 minutes

Serving size: 6 servings

Ingredients

  • 6 medium-sized squash
  • 3 cups soft bread crumbs
  • ½ cup grated Parmesan cheese (optional)
  • 1 small onion, minced
  • 1 tsp salt
  • 2 tbsp butter
  • 2 beaten eggs
  • Pinch of pepper
Stuffed Zucchini Squash

Directions

  1. Preheat the oven to 350°F and prepare a baking sheet.
  2. Wash and cut ends off squash (do not pare).
  3. Cook in boiling, salted water for 5 minutes.
  4. Cut squash in half lengthwise and remove the pulp with a spoon.
  5. Combine pulp with bread crumbs, Parmesan cheese (optional), onion, salt, butter, eggs, and pepper.
  6. Stuff the squash halves with the mixture.
  7. Sprinkle the squash with more cheese (optional) and bake at 350°F for 30 minutes.

Enjoy served as a side or a main! Pairs well with protein and grains.

Stuffed Zucchini Squash
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College Football Stadiums by Capacity

College Football Stadiums by Capacity

North Carolina Division 1 Football Stadiums by Capacity

10. Whitmire Stadium (13,742)

Football Stadiums - WCU
Photo by Wesley Hitt/Getty Images

Whitmire Stadium, home of Western Carolina University’s football team, has a capacity of 13,742 and ranks 10th in North Carolina stadiums. The stadium, which first opened in 1974, originally had a capacity of 12,000. Since the 2003 season, the facility has continued to make improvements. For example, it added additional team meeting space, visiting locker rooms, a hospitality patio, and doubled the original weight room in the Jordan-Phillips Field House.

9. Jerry Richardson Stadium (15,314)

Football Stadiums - UNCC
Photo by Jacob Kupferman/Getty Images

Jerry Richardson Stadium, the football stadium for UNC Charlotte’s 49ers, has a capacity of 15,314. It wasn’t until 2008 that UNC Charlotte approved the addition of a football team. Consequently, construction began in 2010 and the stadium was completed in 2013, with the team playing their first full season that fall. Recently, in April 2024, UNC Charlotte approved a $60 million stadium expansion, and construction will begin after the conclusion of the 2024 season.

8. Bowman Gray Stadium (17,000)

Football Stadiums - Rams
Photo by Sara D. Davis/Getty Images for NASCAR

Bowman Gray Stadium, home of the Winston-Salem State Rams, has a capacity of 17,000. Built in 1937, Bowman Gray Stadium was shared with Wake Forest University’s college football team from 1956 to 1967. Additionally, it shared the space with two high schools, Parkland, and R.J. Reynolds, until they built their facilities in 1994. The stadium was also used for the NASCAR Grand National from 1958 to 1971. The 1953 expansion from the original 10,000-seat capacity to the current 17,000 capacity occurred because racing had become extremely popular at the facility.

7. Truist Stadium (21,500)

Football Stadiums - Aggies
Photo by Grant Halverson/Getty Images

Trust Stadium, the multi-purpose college football stadium for NC A&T State University, has a capacity of 21,500. Formerly known as Aggie Stadium, it opened in 1981, playing its first game against rival Winston Salem State University. The original stadium called for a 20,000-seat capacity but because of increased material costs, the plan scaled back to 17,500. The record attendance was 34,769 in 2001, two years before the final expansion.

6. Allegacy Federal Credit Union Stadium (31,500)

Football Stadiums - Wake Forest
Photo by Grant Halverson/Getty Images

Allegacy Stadium, home of the Wake Forest Demon Deacons, has a capacity of 31,500 landing it sixth on the list of football stadiums. Since 2000, the facility has had five names, most recently changed from Truist Field at Wake Forest to Allegacy Federal Credit Union Stadium in 2023. The original name, Groves Field, was named after Henry Froces who financed the stadium when it relocated to Winston Salem. The stadium opened in September 1968 and the Deacons lost to NC State.

5. Wallace Wade Stadium (40,004)

Duke
Photo by Grant Halverson/Getty Images

Wallace Wade Stadium, the football stadium for Duke University, opened 95 years ago and was originally named Duke Stadium. The stadium was renamed in 1967 after former head coach Wallace Wade. The capacity expanded to 40,004 seats in 2016. The Blue Devil Tower opened in 2016 and holds 516 club seats and 21 suites. On April 24th, 1971, The Grateful Dead performed on the field as a part of Joe College Weekend, a spring festival held between the 1950s and 1970s.

4. Kidd Brewer Stadium (40,168)

App
Photo by Eakin Howard/Getty Images

Kidd Brewer Stadium, the football stadium for Appalachian State University, has a capacity of 40,168 as of 2022. The stadium officially opened in 1962 as Conrad Stadium and had a capacity of only 10,000. In 1970, it became the first venue in the Carolinas to have artificial turf. In 1970, artificial turf was It has gone through 8 expansions, with 6 expansions since 2006. The highest record for attendance at Kidd Brewer Stadium was 40,168 against East Carolina on September 16th, 2023.

3. Kenan Memorial Stadium (50,500)

UNC Chapel Hill
Photo by Grant Halverson/Getty Images

Kenan Memorial Stadium, home of the Tar Heels, is located in Chapel Hill. Kenan Stadium opened in 1927 and has a capacity of 50,500. The stadium’s first game was on November 12th, 1927 where the Tar Heels beat the Davidson Wildcats 27-0. The original facility, Emerson Field, had been the football team’s base since 1916 and only sat 2,400 people. When the school played their rival Virginia in 1925, 16,000 fans stood on the sidelines which led to uproar as fans refused to go to any more football games until the school expanded their facility.

2. Dowdy-Ficklen Stadium (52,000)

ECU
Photo by Michael Shroyer/Getty Images

Dowdy-Ficklen Stadium, the college football stadium for the East Carolina Pirates, holds 52,000 seats. The original, College Stadium, replaced the originally named Ficklen Memorial Stadium, now known as Dowdy-Ficklen Stadium. The original capacity in 1963 was 10,000 and didn’t expand to the current capacity until 2019 with the opening of TowneBank Tower. In total, there were 5 expansions since 1967.

1. Carter-Finley Stadium (56,919)

NCSU
Photo by Lance King/Getty Images

Carter-Finley Stadium, home of the NC State Wolfpack, is located in Raleigh and is the largest of the football stadiums. The current stadium opened in 1966 after the original stadium, Riddick Stadium, was beginning to decline. With this update, the stadium capacity increased from 23,000 seats to 56,919 seats. Harry C. and Wilbert J. Originally named ‘Carter Stadium’ in honor of the Carter family, the name was later changed to ‘Carter-Finley Stadium’ to also honor Albert E. Finley. The Raleigh-Durham Skyhawks, a WLAF team, played at Carter-Finley for one year in 1991.

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Blueberry Cobbler

Blueberry Cobbler

Blueberry Cobbler Recipe

Blueberry Cobbler

This blueberry cobbler recipe was originally published in the WPTF “Ask Your Neighbor” Cookbook.

Prep time: 15 minutes

Bake time: 35 minutes

Serving size: 9 servings

Ingredients

  • 2 cups blueberries
  • 1 egg
  • 1 cup sugar
  • ⅛ tsp powdered cinnamon
  • ½ cup milk
  • 1 cup sifted cake flour
  • ½ tsp vanilla
  • 1 tsp baking powder
  • 1 tsp salt
  • ¼ cup shortening
Blueberry Cobbler

Directions

  1. Preheat the oven to 350°F and grease an 8” baking dish.
  2. Wash and drain the berries and combine with ⅓ cup sugar and cinnamon.
  3. Spread the blueberries evenly in the prepared baking dish.
  4. Sift flour, baking powder, and salt together into a mixing bowl.
  5. Combine the egg, milk, vanilla, and shortening in a blender and blend for about 1 minute.
  6. Pour the liquid mixture over the flour mixture and stir lightly until smooth. 
  7. Spread the batter over the berries in the baking dish.
  8. Bake for about 35 minutes or until the cobbler is done.
  9. Serve the blueberry cobbler warm on its own or topped with ice cream!
Blueberry Cobbler
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Baked Seafood Casserole

Baked Seafood Casserole

Baked Seafood Casserole Recipe

Baked Seafood Casserole

Baked Seafood Casserole recipe by Elizabeth Tripp Lyles (Henderson) from the WPTF “Ask Your Neighbor” Cookbook.

Prep time: 10 minutes

Cooking time: 25 minutes

Serving size: 8 servings

Ingredients

  • 1 lb canned or frozen crabmeat
  • 1 lb cooked, shelled, and deveined shrimp
  • 1 cup mayonnaise
  • ½ cup chopped green peppers
  • ¼ cup finely chopped celery
  • ½ tsp salt
  • 1 tbsp Worcestershire
  • 2 cups coarsely crushed potato chips
  • Paprika
Baked Seafood Casserole

Directions

  1. Preheat the oven to 400°F and butter a 2 ½ quart casserole dish.
  2. Combine crabmeat, shrimp, mayonnaise, green peppers, onion, celery, salt and Worcestershire.
  3. Pour into the prepared casserole dish and top with crushed potato chips.
  4. Sprinkle the casserole with paprika and bake for 20 to 25 minutes or until thoroughly heated through.
  5. Serve the casserole warm or cold!
Baked Seafood Casserole
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