Happy birthday to Kristin Kotecki, Jeff Page, Pam McCurdy, Cheryl Feigal-James, Dru Niehaus, Brent Holden, Lucas Northcutt, Ryan Abney, Velda Peck, Diana Trejo, Mary York, Sofia Estrada, Adrian Jones, Daisy Resendiz, Adam Still, Carol Bennett, Duvi Diaz, Jade Chaples, Jolene Willis and Rocky Bates.
The Purcell High School Homecoming Parade will be held Friday, September 15.
The route has changed due to construction on Main Street. It will now be held by the football field.
The public will park in the gravel parking south of the practice field and east of the staging area.
The annual 4-man Warrior Golf Scramble Fundraiser Tournament will be held Saturday, September 16, at the Brent Bruehl Golf Course in Purcell.
Registration starts at 8 a.m. and the Shotgun Start will begin at 9 a.m.
All proceeds benefit Washington Boys and Girls Golf.
The Heart of Oklahoma Chamber of Commerce Community Coffee will be held at 9 a.m. Tuesday, September 19, hosted by First United Bank.
The coffee will be held at First United Bank, 324 W. Main St., in Purcell.
The Purcell Carp Classic 2023 will be held at 8 a.m. Saturday, September 23, at the Purcell City Lake.
The event is hosted by the Purcell Parks and Recreation Department and the Oklahom Department of Wildlife.
The tournament will be divided into three age divisions: 5-12, 13-17 and 18 and up. Ages 5-12 are free to enter and 13 and up are $10.
Each division will have first, second and third place awards for heaviest stringer weight of carp caught.
For more information visit www.purcellparks.com or call 405-527-7227.
The Purcell Farmers Market is held each Saturday from 9 a.m. to 1 p.m. at the Santa Fe Plaza on Main Street.
Fresh, local produce, crafts, artisan food/drinks, book and vintage finds are all available.
The Heart of Oklahoma Chamber of Commerce Annual Golf Tournament will be held Friday, September 29, at the Brent Bruehl Memorial Golf Course in Purcell.
The four-man scramble will have an 8 a.m. shotgun start followed by lunch and an awards ceremony.
For more information or to sign up contact Elisabeth Baker at email@example.com or call 405-527-3093.
With the weather turning slightly cooler, I thought this sounded like a good recipe to make.
Crock Pot Cream Cheese Chicken Chili
2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 TBL cumin
1 tsp. chili powder
1 tsp. onion powder
8-oz pkg. cream cheese
Put the chicken in the crock pot. Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chili powders.
Stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
Shred the chicken into large pieces and serve over rice, in tortillas or taco shells.
If using rotesserie chicken, dump everything together and cook 45 minutes.
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