3 Month Thougths

Elijah has been "talking" more and more. Every time I try to get him on video he doesn't have much to say.  I was able to catch a few little noises the other day when we were taking pictures.  He still gets pretty distracted by the camera.:)  

3 Months

Elijah turned 3 months yesterday.  I cannot believe how fast time is flying.  As I was uploading his photos I looked at some from when he was first born, he has changed SO much!

I was having a hard time choosing just a few pictures, so I just uploaded a bunch.  I love the way he clasps his little hands.

Love his little hands.

-He is full of smiles!
-He's has really started "talking" the last few weeks for longer periods of time.
-He notices when he's not at home or something is different.
-He usually eats, plays for about 45 min. to and hour, and then takes a nap until it's time to eat again.
-He still does not like to fall asleep.
-He's getting better at grabbing his toys that dangle in front of him.
-He sleeps anywhere from 3 to 5 hour stretches at night.
-He wants to be rocked to sleep and rarely falls asleep in his bouncy seat or swing.  

He is all in all a pretty happy baby!

Taste of Our Home Tuesday (On Friday): Biscuit Cinnamon Rolls

Justin and I had some soup last night and wanted something sweet to go with it.  I quickly opened Pinterest to find something that sounded good.  I had pinned this cinnamon roll recipe earlier in the week and actually had all the ingredients.  (I halved the recipe the best I could for just the two of us)  These little rolls are not as good as real cinnamon rolls, but they were very tasty and work great on a cold evening when you want something quick.  We really liked the glaze.  I had never added sour cream to a glaze before, but it made it very creamy and delicious!!  Enjoy! 

Biscuit Cinnamon Roll Recipe
3 4.5 oz. cans Pillsbury Buttermilk biscuits
Cinnamon
1/3 cup melted butter
Glaze:
1/2 cup melted butter
3/4 cup brown sugar
1/2 cup sour cream
Cut each biscuits into fourths and place in 9x13" baking pan. Sprinkle with desired amount of cinnamon and drizzle with butter. Bake at 350° for approx. 20 – 25 minutes.
Meanwhile mix glaze ingredients in a small saucepan and heat over low – medium heat until mixture starts to bubble. After rolls are baked, drizzle with the warm glaze. Serve and enjoy.

Bubbles and Smiles

Elijah is really becoming quite expressive these days. 
He makes many faces.

He's become quite the little "talker"

He can really get his little arms and legs goin'

And smiles super easy and quick.

I've caught him smiling at us when we aren't even paying attention to him and at little things like the clock on the wall.

Taste of Our Home Tuesday: Pork and Potato Supper

I've fallen behind on my recipes!  All my free time seems to be taken up doing laundry, making meals, cleaning house, and holding a special little boy.  Okay, maybe the majority of the time is holding/playing with a little boy, but they tell me he's not going to be little for long, so I'm going to enjoy it!:)  

Justin and I have been on the hunt for quick and easy dinners ever since Elijah came along.  We found this one in the Taste of Home magazine and thought it looked like it was worth a try.  Justin is not a big fan of Worcestershire sauce, but it worked really well in this dish and he liked it.  I liked how quick it was!!  Enjoy!    

Ingredients 
2 tablespoons butter, divided 
1 pork tenderloin (1 pound), cut into 1/4-inch slices 
1 cup sliced fresh mushrooms 
 2 garlic cloves, minced 
8 small red potatoes, quartered 
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided 
 2 teaspoons Worcestershire sauce 
1/4 teaspoon salt 
1/4 teaspoon pepper 
2 tablespoons all-purpose flour 
4 green onions, sliced 

Directions 
In a 12-in. skillet, heat 1 tablespoon butter over medium heat. Cook pork 2-4 minutes on each side or until tender. Remove from pan. In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook and stir until almost tender. Add garlic; cook 1 minute longer. Stir in potatoes, 1-1/2 cups broth, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. In a small bowl, mix flour and remaining broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Stir in green onions. Return pork to pan and heat