Memorial Day Weekend

So many fun things we did as a family!  The majority of the weekend was spent swimming- with friends at their pool one day, and the water park two other days.  The kids love the slides, fountains, and other play structures at the water park.  Yesterday was a hot day- the kids were up early, and we decided to head to the pool with a picnic lunch, with the intention of heading home after an hour or so.  We ended up staying 2 1/2 hours and the kids were exhausted.  No nap for the older two; bedtime at 7. 

We started making daddy desserts this week- it is his "birthday week" so we decided on a different dessert every night until his birthday.  The first one we created was a gluten free cheesecake- YUM!  I'll share the recipe below.  It was fabulous!

Gluten Free Cheesecake

Ingredients:
1 bag Pamela's Products Ginger Mini Snapz
2 T butter (melted) (recipe for the crust is on back of the package)

Filling:
2-8 oz packages cream cheese
1 cup white sugar
2 eggs
2 tsp vanilla
1 cup sour cream
Directions:  Crush the ginger snaps in a ziploc bag with a rolling pin.  Melt the butter and mix with the crumbs.  Press into the bottom of a 9-inch pie plate.  I used a spatula to press it evenly.  Bake at 325 for 10 minutes

Mix the cream cheese and sugar well.  Add the eggs and blend well.  Add the vanilla and sour cream and pour into the pan. 

Bake for about 60 minutes at 325- make sure the cake jiggles when you take it out.  Serve cooled with strawberries and chocolate garnish!