Toasted Monsters

If breakfast is the most important meal of the day, then why not start your day off with some perfectly terrifying toast? This simple trick is a great way to jumpstart your kid’s day with a smile before school, or you can wrap a piece or two up with lunch for a scary mid-day snack. This is also a really fun way to get your children active in the kitchen, as they’ll love making their own faces on their toast-canvases. These are also delicious with dinner, just add a bit of Italian seasoning and some garlic powder to the toast at the very end for a savory twist.

Ingredients

• Milk
• Food coloring
• Sliced bread
• Butter

Directions

1. Simply pour a small amount of milk into different containers and add as much food coloring as you like.
2. Paint your monsters on a slice of bread – your only limit is your imagination.
3. Toast lightly.
4. Butter to your preference and enjoy!

Horrifying Meathand Loaf

Who says creepy food has to be a candy or dessert? Make the scare the main dish with this easy to make Meathand Loaf. You can use your own recipe for meatloaf as well, but this one is always a crowd-pleaser and forms the hand easily. Make sure to wet your hands as you form the shape, as that will make creating the hand a lot easier.

Ingredients

• 1 lb. ground beef
• 2 eggs
• 1 cup Italian-style breadcrumbs
• 1 white onion, peeled
• Ketchup
• Sliced provolone cheese

Directions

1. Preheat oven to 375 degrees.
2. Mix the ground beef, eggs and breadcrumbs in a bowl until well combined.
3. Peel slices of onion to make finger nails.
4. Cut a center round from the onion to make the wrist bone.
5. Form the hand on a greased baking sheet (don’t rush, as this will take some practice to form.)
6. Use the onions for nails at the end of each finger.
7. Spread a little ketchup on each finger and on the base of the hand.
8. Top with sliced provolone cheese.
9. Bake about 30 minutes or until cheese is crispy and meat is cooked through.
   Serve right away for a ghoulish dinner.

The post Halloween Scene: Gross Goopy Recipes appeared first on Yellow Scene Magazine.

Going into its sixth run in seven years, Night Of The Living Dead stage/film adaptation at the Bug Theatre has become as much a fall tradition as back-to-school sales and Chicago Cubs collapses. Every year, director Kris Hipps throws a few curve balls, delighting returning audiences with new Easter eggs. Here, she talks about George Romero’s regrets, staging a blood-fest and dancing like Richard Nixon.G

NOTLD runs Oct. 10-Nov. 1, Friday and Saturday nights at 8 pm at the Bug Theatre (3654 Navajo St., Denver). Tickets start at $16 www.bugtheatre.info for more.

French Davis: Why do you think NOLD has been such a success over the years?

Kris Hipps: Zombies are hot, and have been for several years, prompted by the Romero movies, the Resident Evil games and movies, and the continued popularity of The Walking Dead graphic novels and AMC show. Plus, we just have a ton of fun with this show. It’s silly and campy and we go over the top with blood and effects. It’s just become a fun Halloween tradition.

FD: Why does the film/stage hybrid approach work so well with this show?

KH: Admittedly it makes it much easier to fit the action on stage — this way we build one set, and don’t have to worry about how to stage the outside scenes.  There is also much more freedom shooting exteriors — and I think it’s more fun for the audience. It also certainly makes this a unique experience for people who may not have a lot of exposure to live theatre or local film. It’s a wonderful way to get introduced to both art forms.

FD: What changes do you make to keep this show fresh year after year?

KH: In the original Romero film, Barbara finds an old woman’s corpse at the top of the stairs, but her origin is never revealed. So we change the opening scene every year, with different ways in which the old lady died. We’ve had many different concepts to explain her demise, but this year may be one of our most fun reasons yet. I also write new scenes, to keep it fresh and fun for all of our returning audience members, and this year there are some really big surprises.

FD: What is your favorite part of the show?

KH: I love the different openings; they’re always the most fun.  I get to be really creative and we get to start the show with a big blood-fest, and who doesn’t love that?

FD: We’ve heard that audience members often come in costume. What have been your favorite zombie costumes over the years?

KH: We’ve had a lot. There was the entire zombie Scooby-Doo gang, they were pretty cool. But my favorite would have to be the five zombie nuns. They come every year and it’s awesome.

FD: How would you survive the zombie apocalypse?

KH: I would build a bunker in our cellar (Harry was right!).

FD: If George Romero saw this version, what do you think he would say?

KH: It’s a fun show and it certainly pays homage to one of the most crucial and legendary horror films ever made, so I think he would like it, but I think he would still regret letting it go into public domain.

FD: What are your favorite scary movies?

KH: Number one would be Dario Argento’s Suspiria, followed by Carpenter’s Halloween, and The Haunting (1960s version)

FD: With 5 years of performing NOLD, you must have a favorite backstage memory? What is it?

KH: We have a lot of fun backstage and we always keep the energy up with dancing and other silly things. But, for my favorite, I think it would have to be Joe Graves (our original Ben) dancing backstage while wearing a Richard Nixon mask during intermission. We sometimes even film our backstage shenanigans and post them to our Facebook page, so take a look and you may even get to see the silly things we are up to back there.

The post Night of the Living Dead appeared first on Yellow Scene Magazine.

Treat – Scary Eyes

Feast your eyes on this tasty snack!

Ingredients:

• 12 eggs
• 1 tablespoon sweet pickle relish
• 1 tablespoon mayonnaise
• 1 pinch celery salt

• 1 tablespoon yellow mustard
• 2 drops green food coloring
• 1 can sliced black olives

Preparation:

1. Boil the eggs, then remove from the heat and let stand for about 15 minutes. Rinse under cold water and let the eggs cool completely. Peel the eggs, and slice them in half lengthwise.

2. Remove the yolks from the eggs and place them in a bowl. Mix with the relish, mayonnaise, celery salt, mustard, and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling, creating the eyeball effect.

3. Place an olive slice on each yolk to create the pupil of the eye. Dab a tiny bit of mayonnaise or sliced tomato in the center of the olive to complete the effect.

Treat – Witches Fingers

Finger-lickin’ Good for your Halloween Feast!

Ingredients:

• 1 cup softened butter
• 1 cup confectioners sugar
• 1 egg
• 1 tsp almond extract
• 1 tsp vanilla extract

• 2 2/3 cups flour
• 1 tsp baking powder
• 1 tsp salt
• ¾ cup whole almonds
• 1 tube red decorating gel

Preparation:

1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 min.

2. Preheat oven to 325 degrees F (165 degrees C).

3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie.

4. Press one almond into an end of each cookie for fingernails. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough at the same points to help give a more finger-like appearance.

5. Arrange the shaped cookies on the baking sheets. Bake until the cookies are slightly golden in color, 20 to 25 min.

6. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

The post Halloween – Recipes: Scary Eyes and Witches Fingers appeared first on Yellow Scene Magazine.