What do Star Wars, a handsome butler, a French chef, a birthday hamster, badgers, Good-N-Plenty, a billionaire (and much, much more) all have in common? The upcoming production of “The Alibis” of course.

The comedy thriller, directed by Mike Lyon, is a fundraiser for the Holy Trinity Catholic School.

The family-friendly play will be performed on Feb. 25 at the Fine Arts Center. There will be two performances, at 2 and 7 p.m. Tickets are on sale now and can be purchased at both the Holy Trinity School and Holy Trinity Church.

Tickets are only $15. Beverages and appetizers will be served.

Cast member Crystal Whitney trying on different costumes.

“The Alibis” has a big cast ranging from all ages — featuring Diane Clayton, Robert Dunn, Tessa Gogolin, Bailey Harvey, Chuck Mahowald, Natalee McGaugh, Claudia Perez, Ken Peterson, Ranae Puterbaugh, Ann Blondhiem and Crystal Whitney.

Also helping out with this production are Teagan Peterson and Shelby VandenHoek.

For additional information or if you would like to help out or make a donation to Holy Trinity, please call at 352–2203. Come out and support the Holy Trinity School and enjoy live local theatre.

Natalee McGaugh and Ranae Puterbaugh going over lines for the upcoming production of “The Alibis.”

Cinnamon Roll Cake
From Ranae Puterbaugh

Batter:
    3 cups flour
    ¼ teaspoon salt
    1 cup sugar
    4 teaspoon baking powder
    1 ½ cups milk
    2 eggs

Topping:
    1 cup softened butter
    1 cup brown sugar
    2 Tablespoons flour
    1 Tablespoon cinnamon
 
Glaze:
    2 cups powdered sugar
    5 Tablespoons milk
    1 teaspoon vanilla

Preheat oven to 350 F degrees and spray large glass baking dish with nonstick cooking spray.

In electric mixer, add flour, salt, sugar, baking powder, milk, eggs, and vanilla.  Once combined, slowly add melted butter.  Spread batter evenly into baking dish.

For the topping, in a large bowl, mix butter, brown sugar, flour, and cinnamon together until creamy.  Drop evenly over the batter mixture by the tablespoonfuls and use a knife to marble through the cake batter. 

Bake for 35-40 minutes.

For the glaze, in a medium bowl, mix powdered sugar, milk, and vanilla together with a whisk.  Drizzle evenly over the cake while still warm.

Pixie
From Natalee McGaugh

    4 ounces unsweetened chocolate

Melt chocolate and add shortening. Add eggs, beat, then add flour and soda. Chill. Roll dough into 1-inch balls.

Roll in powdered sugar.

Bake at 350 degrees F for 5 to 7 minutes.

Beef and Bean Enchiladas
    1 pound ground beef
    1/2 cup chopped onion
    1 package taco seasoning mix
    16-ounce can refried beans
    10.5-ounce can beef Consomé
    1 package corn tortillas
    10-ounce can enchilada sauce
    1 large tomato
    8 ounces shredded cheddar cheese

Brown ground beef and onion in large skillet. Drain fat. Stir in taco seasoning mix, refried beans and 1/2 cup beef consome. Cook over medium heat until thickened, stirring occasionally. Remove from heat.Fry tortillas, one at a time in hot oil for a few seconds on each side, until limp. Drain on paper towels.

Preheat oven to 375 degrees F. Fill each tortilla with 1/4 cup meat mixture. Roll tightly and place seam-side down in 13-by-9-inch pan. Combine remaining Consomé with enchilada sauce and pour over enchiladas. Sprinkle with tomato and cheese. Bake for 15 to 20 minutes. Cool slightly before serving. Top with sour cream if desired.Makes 6 to 8 servings.