Sunday, March 9, 2008

DINNER MURDER MYSTERY AT THE CABIN

This past weekend me and my husband set off for a fun filled murder mystery at our cabin. We love getting together with our family once a year and totally hamming it up in costume to really get into our part. This year our dinner murder mystery was held at the cabin. All of the couples arrived late on Friday night and we spent the weekend there. Before departing we were given our parts for "MURDER AT THE PITTS" You can buy the plays for the murder mysteries online and just easily download them to your computer for printing.
My role was a Singer from a very exclusive rock band from the 50's. I totally loved getting into character with the poodle skirt and 6 inch 50's style Mary Janes! My husband was Lou Gumbardo, from the Italian Maffia....No that isn't a fake mustache, he grew it especially for this event!
Our beautiful log cabin nestled in the mountain of Utah.

Just us Girls! The funnest people I have ever been around!

Cyndi, Totally hamming it up with her beehive hair and cat eye glasses!
My husband Robert aka:Lou Gumbardo-The Leaded of the Band

Chris aka:Tony Ivory Ivanski-The Piano Player

Grandpa aka:Jiovani Fishi-Lucrative Dry Cleaner

Mike aka:Richmond Dalley-Mayor of the Windy City
Grandpa pulling the funniest face!
Mike with his Floured White Hair!


For Dinner we ate the best food I have had in the longest time. Each party was resposible for bringing there favorite mexian dish. I will add the recipes for everyone tomorrow! These are some you will not want to miss out on making for your family! We brought Mexican Fried Ice Cream and it was Delectablely Delicious! Super easy to make and so much fun for a change on the regular ice cream dish!

The recipe for the fried ice cream is below: INGREDIENTS
1 quart vanilla ice cream
1 bottle ice cream topping caramel
1 bottle ice cream topping chocolate
3 cups crushed cornflakes cereal
1 teaspoon ground cinnamon
1 can whip cream
3 egg whites
2 quarts oil for frying

DIRECTIONS
Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 1 hour.
In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

Top with whipped cream, chocolate & caramel drizzles and eat!