The Addams Family; The Musical Cast

Taco Graveyard Dip Ingredients: 1 tablespoon vegetable oil 1 pound ground beef (80/20) One 1.25-ounce package taco seasoning mix or 3 tablespoons homemade taco seasoning Two 16-ounce cans refried beans 2 cups shredded sharp Cheddar 8 ounces cream cheese, at room temperature 4 ounces sour cream 1 1/2 cups mild salsa, store-bought or homemade Six 8- or 10-inch flour tortillas, any flavor 1/2 small head iceberg lettuce 1/2 cup fresh cilantro leaves, chopped 1/4 cup canned sliced black olives, chopped Directions: Special equipment: 2-inch tombstone and Halloween cutters, a piping bag or a resealable plastic bag Preheat the oven to 375 degrees F and line 2 baking sheets with parchment. Heat the oil in a large skillet over medium-high heat. Add the beef, and cook, stirring occasionally, until completely browned, 5 to 7 minutes. Pour off any excess oil. Add about half of the taco seasoning and 1/2 cup water and stir until the beef is well coated. Cook until slightly thickened, 1 to 2 minutes. Transfer to a 9-by-13-inch baking dish and spread out evenly. Return the skillet to the heat and add the refried beans. Cook until warmed through, about 5 minutes. Spread evenly over the ground beef mixture. Top the refried beans evenly with the shredded Cheddar. Whisk together the cream cheese and sour cream in a medium bowl until smooth and combined. Transfer 2 tablespoons of the mixture to a small piping bag (or small resealable plastic bag) and reserve. Add the remaining taco seasoning to the remaining cream cheese mixture and stir to combine. Spread the cream cheese mixture evenly over the shredded cheese layer. Top with the salsa and spread evenly. Refrigerate while you make the chips. Lay one tortilla on a cutting board and trim into a tree with a paring knife. Transfer to one of the prepared baking sheets. Cut tombstones (and other Halloween shapes if you like) out of the remaining tortillas with 2-inch cutters or by hand. Arrange on the prepared baking sheets. Bake, flipping the tortillas halfway through, until crisp and golden brown, about 10 minutes. Let cool. Pipe "RIP" on some of the tombstones with the reserved cream cheese mixture and press them into the taco dip. Press the tree and any remaining shapes into the taco dip. Cut the lettuce into several pieces, add to a food processor and pulse until finely chopped (you should have about 2 cups total). Spread the lettuce and cilantro around the tortilla chips. Spoon mounds of black olives in front of some of the tombstones. Serve with the remaining chips.

Pumpkin Queso Fundido Ingredients: 1 2-to-3-pound sugar pumpkin 8 ounces dried chorizo, diced 1 jalapeno pepper (remove seeds for less heat), chopped 1 4-ounce can chopped green chiles 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 3 tablespoons all-purpose flour 1 1/2 cups low-sodium chicken broth 2 cups shredded mozzarella or Oaxaca cheese 1 cup shredded monterey jack cheese Chopped fresh cilantro, for topping Tortilla chips, for serving Directions: 1. Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkin and discard. Scoop out the seeds and stringy pulp. 2. Heat the chorizo in a medium pot over medium-high heat until the fat begins to render, about 5 minutes. Add the jalapeno, green chiles, cumin and cayenne and cook, stirring, until the jalapeno softens, about 2 minutes. Stir in the flour and cook, stirring, until the flour is slightly toasted, about 2 minutes. Add the chicken broth and bring to a boil. Reduce the heat to medium and stir in the cheeses. Cook, stirring occasionally, until the cheese melts and the mixture is creamy, about 3 more minutes. Place the pumpkin in a small baking dish and fill the pumpkin with the cheese mixture. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, about 1 hour, 20 minutes. Remove the foil and continue baking until the cheese is golden and bubbly, 20 to 25 more minutes. Let cool 5 to 10 minutes. Sprinkle with cilantro and serve with tortilla chips.

EXPERIENCE: Emily has most recently performed at The Gaslight Theater and has done six shows with them so far including, “The Secret Santa” as Holly the elf, “Showdown in Tucson” as Star the saloon girl, and most recently, "Small Town Christmas" As radio show host Bunny Baker. Emily grew up in Tucson doing Christian Youth Theater (CYT) Some of those shows included, “The Wizard of OZ” as Dorothy, and “Snoopy” as Sally Brown. She was also in Pima Community College’s production of “Crazy For You” as a follie girl. Emily is so excited to be working with Sierra Vista Community Theater for the first time! LET'S TALK ABOUT LOVE - WHAT ARE YOU PASSIONATE ABOUT? Performing will always have a special place in my heart. I absolutely love to sing my heart out! It doesn't matter if I'm alone in the car or in front of a huge audience, singing is always something I have loved! And getting to dance and act has just been an added bonus! I grew up dreaming of working in Disneyland because of how magical the performances were and how all the characters came to life. I hope to recreate that magic in my own way! FAVORITE ADDAMS? Obviously I have to say Wednesday! But it's true! She is so unapologetically herself. Something I strive to be. She doesn't try to fit in anyone's mold. Not even for the boy she loves! She does her own thing and honestly I look up to her for that. FAVORITE MUSICAL? It's SO hard to pick just one! But I really love Into The Woods! The story line, the character development, the songs!! Such a masterpiece. But I am also a sucker for Beauty and the Beast!

EXPERIENCE: I've been doing theatre since my freshman year of high school. Some favorites including School House Rock Live!; Father Christmas in The Lion, The Witch, and The Wardrobe; Mr. Spritzer in Hairspray; Flute/Thisbe in A Midsummer Night's Dream; Chuck in She Kills Monsters; and Fred in A Christmas Carol. Also PSMing many shows like The Wizard of Oz, Anne of Green Gables and Proof and recently having my directorial debut codirecting An Avalanche of Murder! LET'S TALK ABOUT LOVE - WHAT ARE YOU PASSIONATE ABOUT? : I am very passionate about a lot of things the biggest I'd say is gaming and tabletop games which is also where I spend most of my time. I'd also say my friends as they are the entire reason I am where I am today. Lastly I'd say just being a nice person and trying to make everyone around me happy as everyone deserves a bit of joy, which is a big reason I am currently pursuing Nursing! FAVORITE ADDAMS?: I'd say my favorite addams is grandma. She is just so outta pocket the entire time and is the pure definition of chaos. FAVORITE MUSICAL?: My favorite of all time is Into the Woods, I love all things fairy tales and when people add them all into one world? It's a masterpiece as well as my dream role of The Baker!

EXPERIENCE: After about a year of being backstage honing my tech abilities I am very proud to getting back on stage as Fester. Before this I've had 10 years of Acting experience with the multiple theaters around our community. Some that I hold dear to my heart are Dr. Chausible in The Importance of Being Earnest, Max in Lend Me a Tenor, and a Deadite in last year's Evil Dead the Musical. LET'S TALK ABOUT LOVE - WHAT ARE YOU PASSIONATE ABOUT? It might seem a bit brown nosing but I LOVE the theatre and acting, really anything with a creative spark such as writing. I have so many ideas constantly fighting for attention and it's great to have an avenue to bring them out. FAVORITE ADDAMS? I might be biased, but I have always found Fester enduring, he's sense of Humor is often a bit much even for the Addams but they and we love him anyway and he's comfortable with who is. If I can't choose my own Character... Thing. FAVORITE MUSICAL? Why you gotta do this to me?... On the spot at this moment I'm torn between a few options (like Evil Dead), but I'll boil it down to Team Starkid's The Guy Who Didn't Like Musicals, with the other two entries of their Hatchetfield series coming close.

Halloween Vegetable Tray Witch with Herb Dip Ingredients: Herb Dip: Vegetable Witch: 3 cups loosely packed baby spinach 1 cup loosely packed fresh Italian parsley leaves 2 scallions, trimmed and chopped 1/4 cup loosely packed fresh dill fronds 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1 cup sour cream 4 ounces cream cheese, at room temperature Kosher salt and freshly ground black pepper Kosher salt 1 bunch thin asparagus, tough stems trimmed 4 ounces green beans, stem end trimmed 1 head broccoli, separated into small florets 2 thin slices radish 2 thin slices cherry tomato 2 very small baby spinach leaves 1 purple carrot, peeled Handful microgreens or baby arugula 3 Persian cucumbers, sliced crosswise 1 thin crosswise slice baby bell pepper slice Rainbow baby carrots, celery sticks, cauliflower florets or your favorite veggies, for dipping Directions: For the herb dip: Combine the spinach, parsley, scallions, dill, lemon juice and olive oil in a food processor and process until smooth. Add the sour cream, cream cheese, 1 teaspoon salt and a generous amount of black pepper. Process to make a smooth dip. Transfer to a serving bowl and refrigerate while you make the veggie witch, or refrigerate up to 1 day. For the vegetable witch: Bring a large pot of salted water to boil and prepare an ice bath. Add the asparagus to the boiling water and simmer until bright green, about 2 minutes. Transfer to the ice bath to cool. Remove with a slotted spoon and pat dry. Add the green beans to the boiling water and simmer until bright green, about 2 minutes. Transfer to the ice bath to cool. Remove with a slotted spoon and pat dry. Set a large cutting board or platter on the counter with the short side closest to you. Arrange the broccoli florets in an inverted triangle on the lower half of the cutting board to make the witch’s face. Add the radish slices for eyes and top with the cherry tomato slices for eyeballs. Add a spinach leaf right above each eye for eyebrows. Cut a 2-inch length from the pointy end of the carrot for the nose then cut a thin slice from the remaining piece of carrot on the bias for the mouth and arrange both pieces on the face. Arrange the green beans, pointy side down, on each side of the face for hair. Arrange the longest asparagus spears in a triangle shape at the top of the face for the witch’s hat. Trim the remaining spears and arrange on the top left of the hat to make a crooked point for the hat. Gather the microgreens or arugula at the top of the face for bangs. Arrange the cucumber slices horizontally over top to make the brim of the hat so the bangs stick out. Cut a thin lengthwise slice from the carrot and trim to make a band for the hat. Set the baby bell pepper slice in the middle to make a buckle. Arrange the rainbow baby carrots, celery and cauliflower around the witch to fill in the platter. Serve with the dip.

Compost Crudites with Ranch Dirt Dip Ingredients: Two 15.5-ounce cans black beans, rinsed and drained 1 cup mayonnaise 1/2 cup buttermilk 1/4 cup packed fresh dill 3 tablespoons ranch seasoning mix 1/2 teaspoon freshly cracked black pepper Little gem lettuce, for lining the serving bowl Dark pumpernickel bread, toasted and crushed, for sprinkling Assorted crudites for serving: cauliflower in various colors, sugar snap peas, cherry tomatoes on the vine, mini rainbow carrots with greens attached, celery sticks and endive Directions: In the carafe of a high-powered blender, combine the black beans, mayonnaise, buttermilk, dill, ranch seasoning mix and black pepper. Blend on high speed until a thick dip forms, about 2 minutes. Store, refrigerated, in an airtight container until ready to serve. Serve the dip in a bowl lined with gem lettuce leaves. Sprinkle with "soil" made from the pumpernickel crumbs. Serve alongside assorted crudites, such as cauliflower in various colors, sugar snap peas, cherry tomatoes on the vine, mini rainbow carrots with greens, celery sticks and endive.

Candy Corn Cheese Tower Ingredients: Four 8-ounce rectangular blocks yellow Cheddar Four 8-ounce rectangular blocks white Cheddar 1 pound goat cheese 2 tablespoons red wine 1 tablespoon paprika Crackers, for serving Directions: Special equipment: skewers, optional and a pastry brush Place 2 blocks of the yellow cheese side by side on a cheese board. Press them together so they touch. Stack the remaining 2 blocks of yellow cheese on top of them. Stack the blocks of white cheese on top of the yellow in the same way. If desired, insert 2 skewers down through the top of the blocks to hold them together. Using a sharp knife, carve away the sides of the cheese blocks to resemble the bottom two-thirds of a piece of candy corn. (You will add the white tip at the end using the goat cheese.) Reserve the cheese scraps for another use, such as queso sauce or grilled cheese sandwiches. After carving, remove the skewers from the tower if using. Using your hands, mold the goat cheese into the tip of the candy corn and add it to the cheese stack. Shape it to a point using a butter knife or offset spatula. Whisk together the red wine and paprika in a small bowl and paint it onto the white Cheddar cheese portion with a pastry brush. Serve with an array of crackers.

EXPERIENCE: Anna began her drama education at Buena High School, developing a passion for musical theatre. She continued studying theatre at Eastern Arizona College, earning an AA in Theatre and Cinematic Arts. Some of her favorite past performances include Eliza Doolittle in My Fair Lady, Ilse in Spring Awakening, and Linda in Evil Dead. Anna is thrilled to be part of her third production at the Sierra Vista Community Theatre and thanks her family for their ongoing support. LET'S TALK ABOUT LOVE - WHAT ARE YOU PASSIONATE ABOUT? Theatre, Dance, Music, and Family! FAVORITE ADDAMS? Lurch. A man of many words! FAVORITE MUSICAL? Dirty Rotten Scoundrels

EXPERIENCE: This is his third show with SVCT, he has previously played Topper in A Christmas Carol and Hal in Proof.  LET'S TALK ABOUT LOVE - WHAT ARE YOU PASSIONATE ABOUT?    “He took a few cups of love. He took one tablespoon of patience, one teaspoon of generosity, one pint of kindness. He took one quart of laughter, one pinch of concern, and then he mixed willingness with happiness. He added lots of faith, and he stirred it up well. Then he spread it over a span of a lifetime. And he served it to each and every deserving person he met.”  FAVORITE ADDAMS: Gomez shares my enthusiasm for fencing, but Thing just seems to have a passion about them, a certain elegance in how they deliver their lines that I love.  FAVORITE MUSICAL: Evil Dead The Musical! It’s actually what drew me to this theatre!

Pumpkin Cannoli Cream Dip Ingredients: 3 pounds ricotta cheese, preferably Impastata 1 3/4 cups sugar 1/2 cup pumpkin puree 1 tablespoon pumpkin pie spice 1 cup white chocolate chips, plus more for sprinkling Your favorite medium pumpkin, carved into a gnarly face and large hole for mouth Cannoli chips, for serving Directions: Place the ricotta cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment. (If you don't have a stand mixer, you can put the ingredients in a bowl and use a hand mixer with the blending attachments.) Mix on slow speed just until the ingredients are blended together, a few seconds, then raise the speed to medium-low and continue to mix until smooth, about 1 additional minute. You are looking for the sugar to help break down the cheese and for the sugar to dissolve. Once the mixture is smooth, add the pumpkin puree and pumpkin pie spice. Allow the mixture to fully combine on medium speed. Once the mixture is smooth, add the chocolate chips and stir by hand to combine. Place the mixture in the refrigerator until ready to serve. Put the carved pumpkin on a display plate. Place the top of the pumpkin back on top. Spoon the cannoli dip into the mouth of the pumpkin and out onto your display plate.Sprinkle the dip with white chocolate chips.Arrange the chips around the dip and serve

EXPERIENCE: I've been doing theater since I was in kindergarten, and really got into it my freshman year of high school, and have done countless shows, but i'm excited to say this is my first production at the show at the Sierra Vista Community Theatre! LET'S TALK ABOUT LOVE - WHAT ARE YOU PASSIONATE ABOUT? I love theater (I mean, as you would assume), but I also love playing bass guitar, writing and drawing. Also shoutout to my two cats, I love those guys too. FAVORITE ADDAMS? This is a hard question for me as it depends on the iteration. Generally i'd say Wednesday, Morticia, or Gomez, I just love Gomez and Morticia's relationship. In the musical however, definitely Gomez. They're all great though. FAVORITE MUSICAL? Sweeney Todd. The Demon Barber of fleet....street. This is also a hard question though, if we're allowed to include Starkid, my favorite show of theirs is "Nerdy Prudes Must Die".

Pumpkin-Hard Cider Cheese Dip Ingredients: 4 slices thick-cut bacon, chopped 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 clove garlic, minced 1 12-ounce bottle hard cider 1/2 cup pure pumpkin puree 1 teaspoon dijon mustard 1 teaspoon Worcestershire sauce Kosher salt 1/4 teaspoon pumpkin pie spice Pinch of cayenne pepper 4 ounces cream cheese, cut into pieces 3 cups shredded cheddar cheese (about 12 ounces) Chopped fresh chives, for topping Directions: Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and garlic; cook, stirring, until incorporated, about 2 minutes. Whisk in the cider, pumpkin puree, mustard, Worcestershire sauce, 1/2 teaspoon salt, the pie spice and cayenne until smooth. Bring to a simmer and cook, stirring occasionally, until thickened, about 3 minutes. Gradually whisk in the cream cheese and cheddar until melted and smooth, about 2 minutes. Transfer the dip to a bowl; top with the bacon and chives. Serve with sliced apples or raisin-nut bread.

EXPERIENCE: About 3 years worth, totally 6 and a half shows LET'S TALK ABOUT LOVE - WHAT ARE YOU PASSIONATE ABOUT? I love acting (of course) as well as tabletop games such as D&D or Warhammer 40k FAVORITE ADDAMS? Gomez! his vibes are immaculate FAVORITE MUSICAL? James and the Giant Peach! it was the first musical I was a part of, so it'll always hold a special place in my heart

EXPERIENCE: I did acting and modeling in my late teens and early 20s. Though this is my first musical, my father is a musician and I have preformed on stage since I was 5 years old. LET'S TALK ABOUT LOVE - WHAT ARE YOU PASSIONATE ABOUT? My 3 kids and singing. FAVORITE ADDAMS? Morticia FAVORITE MUSICAL? Hamilton

EXPERIENCE: Highschool theater, choir, and dance. LET'S TALK ABOUT LOVE - WHAT ARE YOU PASSIONATE ABOUT? I’m very passionate in performing arts. Since I was little I was always begging my mom for dance lessons and went to public school from homeschool just to try the theater program. I love putting smiles on peoples faces through song, dance, and theater :). When I’m an adult I’d love to become a teacher for elementary students or become a music teacher. FAVORITE ADDAMS: I love Wednesday and Gomez. Wednesday because we’re polar opposites and Gomez because of his love and dedication to his wife FAVORITE MUSICAL: My favorite musical has to be either Shrek the Musical or The Great Gatsby Musical. The Great Gatsby is my favorite book and I love the roaring 20s theme throughout the musical. Shrek the Musical is a cinematic masterpiece

EXPERIENCE: Emily (Our Town) Dorothy (Wizard of Oz Jr) Diana (Anne of green Gables) Christian (Pilgrim's Progress) Cat (Honk, full musical) Skylar (Jump and I’m Jumping One act) Various Tech Roles Youth PSM (Avalanche of Murder) Jr Music Director (A Little Princess) Written a published/produced One Act LET'S TALK ABOUT LOVE - WHAT ARE YOU PASSIONATE ABOUT? I am very very passionate about theatre, and writing. I am very passionate about using the power of imagination and entertainment to convey ideas and lessons that are otherwise hard to understand. I am also very passionate about my friends and the love and joy those relationships bring. Love truly can be stronger than anything, make sure to treat your love and the love of others right! FAVORITE ADDAMS? Fester FAVORITE MUSICAL? Fiddler on the Roof

EXPERIENCE: I Never Saw Another Butterfly, 1984, 12 Angry Men, Creature, The Insanity of Mary Gerard. This will be my first musical! LET'S TALK ABOUT LOVE - WHAT ARE YOU PASSIONATE ABOUT? I’m very passionate about theatre of course! I love watching shows come together. FAVORITE ADDAMS? My favorite addams has to be fester from addams family values- HILARIOUS FAVORITE MUSICAL? My favorite musical would either be falsettos or something rotten ◡̈

Spooky Halloween 7-Layer Dip Recipe Ingredients 16 ounces refried beans 1 1.25 ounce taco seasoning mix 1 cup sour cream divided 1 cup salsa 1 cup shredded colby jack cheese 2 roma tomatoes diced 5 green onions 3 ounces sliced olives drained 1 cup guacamole 11 ounce bag tortilla chips Directions: In a small bowl mix the taco seasoning with the refried beans. Spread the bean mixture evenly on an 11 inch plate getting close to the edge. Carefully spread ¾ cup of the sour cream over the bean mixture. Add the salsa very gently over the sour cream. If your salsa is really runny, drain off some of the liquid first. Apply the guacamole mixture over the salsa. I put dollops of guacamole all over and then carefully spread them together so that the salsa doesn't come through. Around the edge spread the grated cheese. Top the cheese with sliced olives, diced tomatoes, and sliced green onions. With the remaining ¼ cup of sour cream, put it into a sandwich bag and clip off the corner. Squeeze the sour cream into a web pattern over the guacamole. Top with plastic spiders.