Happy birthday to Jim Blevins, Mike McGregor, Virgil Hope, Kandy Wollenberg, Jackson Ewing, Kevin Jones, Allen Biggs, Phylis Norvel, Cooper Lynn, Marsha Woolly, Brandon Powell, Shelly Matthews, Alyssa Rooker, Laura Cantwell, Patsy Branam, Shanel Maxon, Belinda Shuler, Judy Barnes, Don Russell, Seth Berger, Lisa Clark Robertson, Gustavo Chacon, Brad Clark, Cristina Hernandez, Carlos Pacheco, Pat Sheehy, Fernando Ivan Auz, Laura Clark Smith, Jeffery Wood Jr., Diana Legardo Del Toro, Tammy Burton, Thelma Arriaga and Jeannine White.

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The Heart of Oklahoma Music Festival was a great event again this year!

There was so much to do with all the vendors, food trucks and of course some really good music, despite the rain. The planners of the event did a great job of having everything so organized.

I’m looking forward to next year’s event!

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Fall Break is next week in the Heart of Oklahoma.

School kids will be enjoying the last few days of sunshiny, warm weather before we head into cool, fall weather and won’t be looking out for drivers like they should.

This is where you come in.

Use extra caution as you drive around town and watch for kids bouncing basketballs or riding skateboards.

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The Purcell Public Library will present “Making a Difference: Styrofoam Recycling” Saturday, October 17, from 10a.m.-12 p.m. at the library.

Join us as we create positive change in our community by recycling styrofoam.

Learn the impact that recycling has on our community and see how your actions can make a big difference.

We will be working with Churches Caring for Creation whose mission is to “save the planet ‘one drink cup at a time’ by recycling #6 plastic.”

For more information call 405-527-5546.

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The Purcell Public Library will present the “Creativity Unleashed: Cozy Watercoloring” Wednesday, October 21, from 3:15-4:30 p.m. in the meeting room of the library.

We all have an inner artist. Join us in discovering the endless possibilities of your creativity.

You will be guided through this program exploring watercoloring on cozy pages or your own creative design to produce your own work of art.

Supplies will be provided.

The program is designed for children and teens from 5-17 and registration is required.

For more information call 405-527-5546 or register online at pioneerlibrarysystem.org.

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The Purcell High School Show Choir will be sponsoring a spook house at the Boney Matthews Field House Saturday, October 24 and Saturday, October 31, beginning at 7 p.m. each night.

A food truck will also be at the site.

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This year’s Heart of Oklahoma Chamber of Commerce Halloween of the Heart - Treats on the Trail will be held Saturday, October 31, from 3-6 p.m. at the Purcell Lake.

House-to-house trick or treating in Purcell will also be held on Saturday, October 31.

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Daylight Saving Time is Sunday, November 1.

Don’t forget to turn your clock back 1 hour before you go to bed Saturday night, October 31.

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Operation Christmas is now accepting applications.

The deadline to submit applications is November 24.

Applications are available at The Purcell Register, the McClain County Health Department, the Purcell Public Library, the OSU Extension Office and Delta Community Action Foundation in Purcell.

For more information contact Peggy Christian at 405-990-4001.

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With the weather threatening to start turning a little cooler, I thought this was the perfect recipe.

Slow Cooker Nacho Soup

1 pound ground beef

1 small onion, finely chopped

2 cloves garlic, minced

15-ounce can black beans, drained and rinsed

15-ounce can diced tomatoes with green chilies (like Rotel)

15-ounce can corn, drained

4 cups chicken broth

1 packet taco seasoning

1 teaspoon cumin

1⁄2 teaspoon smoked paprika

1 jalapeno, sliced (optional)

8-ounce pkg. cream cheese, softened and cut into cubes

2 cups cheddar cheese, shredded

In a skillet over medium heat, cook the ground beef until browned and fully cooked. Break it up into crumbles as it cooks.

Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes. Drain any excess fat.

Transfer the cooked meat, onion, and garlic mixture to the slow cooker. Add the black beans, diced tomatoes with green chilies, corn, chicken broth, taco seasoning, cumin, smoked paprika, and jalapeño (if using).

Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

About 30 minutes before serving, stir in the cubed cream cheese and shredded cheddar. Mix well until fully melted and incorporated into the soup.