Sunday, July 27 2014 12:42 AM EDT2014-07-27 04:42:42 GMT
A Senior Mississippi State University biochemistry major from Meridian has been crowned Mississippi's Miss Hospitality for 2014. Bonnie Blue Dulaney, 21, won the Miss Hospitality Pageant in HattiesburgMore >>
A Senior Mississippi State University biochemistry major from Meridian has been crowned Mississippi's Miss Hospitality for 2014.More >>
Friday, July 25 2014 7:52 PM EDT2014-07-25 23:52:45 GMT
An interim agency will take over operations of the Forrest County PACE Head Start Program due to the failure of properly reporting sexual abuse allegations. The Administration for Children and FamiliesMore >>
An interim agency will take over operations of the Forrest County PACE Head Start Program due to the failure of properly reporting sexual abuse allegations.More >>
Thursday, July 24 2014 12:04 AM EDT2014-07-24 04:04:58 GMT
The victim of a vicious gang rape is warning other women in the metro area. The victim and her attorney talked about the attack exclusively with WLBT. The 35-year-old woman, whose identity we are protecting,More >>
The victim, whose identity we are protecting, said, "He put the gun to my head and told me to take my clothes off. And that's when I couldn't do nothing. I was just standing there crying. And the other dude came from behind the truck. He put one in my side. And they bent me over in my front seat and they started raping me over and over again." More >>
Saturday, July 26 2014 11:43 PM EDT2014-07-27 03:43:49 GMT
Eight founding members of the C-USA have moved on to difference conferences. The most recent are the Tulane Green Wave, who have since joined the American Athletic Conference. I asked Southern Miss athleticMore >>
Eight founding members of the C-USA have moved on difference conferences. The most recent are the Tulane Green Wave, who have since joined the American Athletic Conference.
I asked Southern Miss athletic director Bill McGillis, if the Golden Eagles will ever be the ninth program to follow suit.
Saturday, July 26 2014 8:07 PM EDT2014-07-27 00:07:26 GMT
Fast food workers from across the country have voted in suburban Chicago to escalate their campaign for higher wages and union representation by including civil disobedience.More >>
Comparing their campaign to the civil rights movement, fast food workers from across the country voted Saturday to escalate their efforts for $15-an-hour pay and union membership by using nonviolent civil disobedience.More >>
Instead of focusing on what you can't eat and drink, learn how to choose the right foods to help prevent or reduce heartburn.More >>
By Kim Galeaz
A twist on traditional gingersnaps, these chewy triple-ginger cookies with a hint of orange have whole-grain goodness from whole-wheat flour. All three types of ginger -- dry, refrigerated minced, and crystallized -- provide powerful antioxidants with anti-inflammatory effects that may help relieve pain from arthritis, nausea and migraines. Just one teaspoon of ground ginger contains more antioxidants than one medium carrot! Fresh minced ginger is in the produce area and crystallized ginger is in the spice aisle right next to the ground ginger.
Makes about 84 servings (one cookie per serving)
¾ cup unsalted butter, softened 1 cup firmly packed dark brown sugar ¼ cup molasses 1 extra-large egg 1¼ cups all-purpose flour 1 cup whole-wheat flour 2 teaspoons baking soda 1 teaspoon ground cinnamon ½ teaspoon nutmeg 1 teaspoon ground dry ginger 1 teaspoon ground refrigerated fresh minced ginger 1 teaspoon pure vanilla extract ½ teaspoon pure orange extract ¨÷ cup finely chopped crystallized ginger 2½ tablespoons fresh orange zest ½ cup granulated sugar for rolling
1. With electric mixer, combine butter, brown sugar, molasses and egg in a large bowl until light and fluffy.
2. Stir in both flours, baking soda, cinnamon, nutmeg, dry and refrigerated ginger, vanilla extract and orange extract. Mix well.
3. Lightly stir in crystallized ginger and orange zest.
4. Cover with plastic wrap and refrigerate for one hour.
5. Preheat oven to 350 F.
6. Shape dough in tiny 1-inch balls (use measuring teaspoon as guide).
7. Roll balls in sugar and place several inches apart on ungreased cookie sheet.
8. Bake for eight to 11 minutes. Cookies will puff up and then flatten during baking.
9. After removing from oven, cool on cookie sheet for five minutes, then remove cookies to cooling racks.
10. Store in tightly covered container or zippered plastic bag.
Copyright (c) 2010 Studio One Networks. All rights reserved.
Kim Galeaz is an Indianapolis-based registered dietitian and owner of Galeaz Food & Nutrition Communications. As a freelance culinary-nutrition consultant, she has worked with many companies, including The Coca-Cola Company, The Kroger Company and Weider Publications, to help position and promote smart and healthy food, beverage and lifestyle choices.
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