Happy birthday to Justin Blankenship, Alyson Aguinaga, Lillian Calixto, Juan Carlos Resendiz, Angie Wallace, Adam Frazier, Linda Simmons, Angela Vega, Miles Pedlow, Michelle Sheehy, Monroe Mitchell, Spencer Wallace, Teodoro Aguinaga, Anna Pollok Dean, Ella Marcum, Bob Barnett, Erin Rich ardson, Haylee Swayze, Glenn Frankenberg, Laverne Gray, Gunner Mathis, Stumpy Mitchell, Jonah Northcutt, Karen Horoho, Tripp Eck, Al Musgrave, Patricia Hudson, Kayleenia Jones, Phyllis Norvell, Jana Rolin, Julie (Wood) Scroggins and Shirley Stark.
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It’s time to fall back an hour!
Daylight saving time is this Sunday, November 7, so don’t forget to turn your clock back 1 hour before you go to bed Saturday night.
You don’t want to be an hour early for church!
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The Purcell Register will have early deadlines for the issue of November 11 because of Veterans Day.
All ads, classified ads and news must be in the office by Monday, November 8, at 11 a.m.
The paper will be available Tuesday, November 9, at 2:30 p.m.
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I saw the funniest thing on Main Street the other morning.
As I passed the doggy daycare next to Pawsitively Purrfect I saw a car pull up, the owner let their dog out and I watched him race to the door of the daycare with a great deal of enthusiasm.
Made me laugh to think he was so excited to go see his friends that morning!
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Heart of Oklahoma high school football games on Friday night include Purcell hosting Bethel, Washington traveling to CHA, Lexington on the road at CCS and Wayne traveling to Stratford.
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The Purcell Public Library will hold its 3rd Saturday Book Group from 10-11 a.m. on Saturday, November 20.
Adults are invited to join in for a virtual book discussion each month!
In November, the discussion will be held on A Good Neighborhood by Therese Anne Fowler.
Registration is required by calling 527-5546 or online at mcpioneerlibrarysystem.org.
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It’s time to start thinking about Thanksgiving recipes and I think this is a good one.
Mini Pumpkin Cheesecakes
Crust
1-1/2 cups oreo crumbs
3 tbsp unsalted melted butter
Cheesecake
1-1/2 packages full fat cream cheese 8 oz packages – for a total of 12 oz for this recipe, room temperature
1/3 cup granulated sugar
1 tsp vanilla extract
2 tsp pumpkin pie spice
1/2 cup pumpkin puree
2 large eggs
Topping
Pumpkin or plain whipped cream
Mini Oreos
Crust
Preheat the oven to 350º.
Line a regular sized muffin pan with 12 paper muffin liners.
In a mixing bowl, combine the oreo crumbs and melted butter until it resembles coarse sand. Put 1-2 tbsp of oreo crumbs in each muffin cup. Use a 1/3 cup (or similar) to press the oreo crumbs down firmly into the pan.
Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.
Cheesecake
In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 1 minute.
Beat in the sugar, vanilla extract, pumpkin pie spice, and pumpkin puree until smooth. Beat in the eggs, one at a time.
Place a little more than 2 tbsp of cheesecake batter in each muffin cup. Bake for 21-24 minutes or until the center of the cheesecake is only slightly jiggly.
Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 4 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.
Top with pumpkin or plain whipped cream and mini oreos if desired.
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