The Dillard Family

🧀🎃I highly suggest a bring your own grilled cheese fixins (+ a soup or dessert) friends bash for Halloween! So thankful for our community! Best idea ever @itslynea
Also highly recommend grabbing yourself a warm drink and taking your kiddos to a grassy hill to roll down while you chillax. 😄
❤️The boy’s flower sales were so popular they did it the next day with friends and sold out! 💐thanks for the love and support!

🥰A root beer float with my bestie/hubby @derickdillard while the flag football team gathers for their last hoorah at the local diner…a chat over the fence with a friend walking by, baking Fall cookies with neighbors and friends, reading with our toddler for a sec in the car & a stop at the local children’s museum @amazeum with the coolest and best cultural corner right now featuring India (brought back memories of my trip to Nepal where I met and had my first unofficial date with my now husband!).
#grateful

🍱@derickdillard and I loved our sushi & hibachi double date with my cousin @amyrachelleking and @kingdillpickle

Thanks @reinspringdale for the invite & all the amazingly delicious food and service! #hosted

#nwaeats #springdalearkansas #localfood #sushi

🍂Fall = family, football, Cincinnati chili, pumpkins, baking, fall festivals, and walks to find big sticks!

🎃Easy homemade pumpkin puree!🥧 It’s pumpkin season! Don’t let those little decorative pumpkins go to waste…make some puree and turn them into cookies, bread, pies, etc! 😍

Homemade Pumpkin Puree Recipe
1 small pie pumpkin
olive oil (just enough to brush inside and outside of pumpkin)

Preheat oven to 400 degrees. Cut pumpkin in half & scoop out seeds. Brush pumpkin with oil inside and out. Place halves face down on cookie sheet. Bake at 400 degrees for 45 minutes or until inside is super soft when poked with fork. Scoop out soft inside and blend until smooth. Refrigerate puree and use for baking within one week, or freeze and use within a year. Happy baking!