Episode #4: “Detention of The Damned”

Season 1, Episode 4: October 25, 2020

Join us for Episode #4: "Detention of The Damned." It's the first Broadway Brunch production of a radio play, in this case, an original zombie-themed musical written by J. Michael Landis and Jay Wollin. Five high-school students are stuck in detention while zombies overrun their school.

The cast features Jon May as Mr. Adams, the strict teacher; Madalyn Teal as Stacy, the valedictorian; Nathan Andrew Miller as Joseph, the math nerd; Maeghan McDonald and Ricky Needham as Tiffany and Aidan, the popular couple; and Carolyn Lansom as Violet, the goth girl.



Zombie Cocktail


  • shaker


  • 1 part pineapple juice
  • 1 part orange juice
  • 1 part white rum
  • 1 part apricot brandy
  • 1 part dark rum
  • 1/2 part 151 rum


  • Mix the pineapple juice, orange juice, white rum, dark rum, and apricot brandy in a shaker with ice. Shake well.
  • Add the 151 rum to the top of the drink and light afire.


Crescent Mummy Dogs

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 10 servings


  • baking sheet


  • 1 can Pillsbury refrigerated crescent rolls (8 oz.)
  • 2 1/2 slices American cheese, quartered (2.5 oz.)
  • 10 hot dogs
  • cooking spray
  • mustard/ketchup if desired


  • Heat oven to 375°F.
  • If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  • With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
  • Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
  • Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."

Main Course

Zombie Eyes (Halloween Meatballs)

Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Servings: 16 meatballs


  • 1 package spaghetti (8 oz.)
  • 1/2 cup Parmesan cheese grated
  • 1/3 cup Panko bread crumbs
  • 1 egg large
  • 2 cloves garlic minced
  • 1 tsp parsley flakes
  • 1 tsp basil dried
  • 1 tsp oregano dried
  • 1 lb. ground beef lean
  • 1 tbsp olive oil
  • 8 black olives halved
  • 1 stick string cheese (1 oz.) cut into 16 slices
  • 1 jar spaghetti sauce (16 oz.)


  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Whisk Parmesan cheese, bread crumbs, egg, garlic, parley, basil, and oregano together in a large mixing bowl. Fold in ground beef and mix with your hands until blended. Form 16 equal-sized meatballs using a cookie scoop.
  • Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes on each side. Transfer cooked meatballs to a baking sheet using tongs.
  • Bake browned meatballs in the oven for 8 minutes.
  • While meatballs bake, use a plastic straw to punch a hole through each olive half to create a circular 'pupil.' Use the same straw to punch a hole through the center of each string cheese slice. Insert the round olive piece inside the hole in the string cheese slice to create 'eyes.'
  • Remove meatballs from oven and let cool until safe to handle.
  • Assemble zombie eyes by twirling a few strands of cooked spaghetti around each of 16 forks. Spear a meatball onto each fork and arrange forks on a serving platter. Spoon a dot of spaghetti sauce onto each meatball where you want to place the 'eyes.' Apply the olive-cheese 'eye' over the sauce. Spoon remaining spaghetti sauce over the twirled spaghetti on the forks.


Panda Poppers


  • decorator bag
  • Ateco tip 807 or ziploc bag with corner cut off
  • cupcake tin


  • 1 1/2 cup flour
  • 2/3 cup cocoa
  • 1 1/3 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup oil
  • 1 tsp vanilla
  • 2/3 cup milk
  • 2/3 cup water hot
  • frosting
  • white sanding sugar
  • chocolate chips
  • chocolate jimmies
  • black edible ink


  • Preheat oven to 350 degrees.
  • Fill mini cupcake tray with cupcake liners.
  • In a large bowl, mix dry ingredients together with a wire whisk.
  • Add eggs, oil, vanilla, and milk and mix until combined.
  • Add hot water and mix.
  • Fill cupcake liners about 3/4 full.
  • Bake for 15 minutes.
  • Cool and decorate.
  • Decorate and serve!