Happy fall, y’all!

Fall officially starts Tuesday, September 22.

Although it doesn’t seem like it with all the 100 degree weather we’ve been having, fall is really here.

Maybe with the fair starting we’ll get some rain and cooler temperatures.

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Happy birthday to Kristin Kotecki, Dru Ann Niehaus, Brent Holden, Lucas Northcutt, Kylie Buterbaugh, Cash Castle, Velda Peck, Carol Bennett, Duvi Diaz, Jade Chaples, Jolene Willis, Rocky Bates, Agnes Belfiore, Mary Ille, Rachel Loux, Tomas Trejo, Brandon Smith and William Troyano.

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The Purcell Public Library will present the “Hispanic Heritage Festival” Thursday, September 24, from 4-7 p.m. in the meeting room of the library.

Discover the diverse cultures, traditions and experiences that make up our Hispanic community. Join us are we learn and celebrate Hispanic Heritage Month.

Deepen your connection with your community and expand your mindset on Hispanic culture.

The program is for all ages.

For more information call 405-527-5546.

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The Purcell Public Library will present  “Celebrating Dolly!” Friday, September 25, from 9 a.m.-5 p.m. in the meeting room of the library.

Celebrate Dolly Parton at your library! During her lifetime, this legendary entertainer, entrepreneur, and philanthropist made a difference in the lives of millions of children.

Join us for come-and-go activities as we celebrate the joy she brought to generations of readers.

The program is for all ages.

For more information call 405-527-5546.

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The 3rd Annual Heart of Oklahoma Music Festival will be held Saturday, October 3, in downtown Purcell.

The first band will perform at 11 a.m. and the headliner will be Little Texas. Other performers will include TJ Todd Band, Brandon Butler Band, Gary Gibson Band and Logan Mac.

The event will also feature food trucks and vendors and admission is free.

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Here’s a good recipe to fix for after the Friday night football game or for a Saturday college game.

Beef Enchilada Dip

1 tablespoon olive oil

1 pound ground beef

1-1/2 cups enchilada sauce

1 cup roasted corn kernels

4.5-oz. can chopped green chiles

1 cup shredded Monterey Jack cheese, divided

1 cup shredded cheddar cheese, divided

Kosher salt and freshly ground black pepper, to taste

Tortilla chips, for serving

Preheat oven to 400°. Lightly oil a pyrex dish or coat with nonstick spray.

Brown ground beef and drain excess fat.

Stir in enchilada sauce, corn, chiles, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese; season with salt and pepper, to taste.

Dump the mixture into the pyrex and top with remaining cheeses.

Place into oven and bake until bubbly, about 5 minutes. Let cool 5 minutes before serving.