Happy birthday to Bob Atterberry, Debbie Gantz, Stephen Davis, Sue Rogers, Dylan Smith, Tami Jones, Carrie Mayes, Charlie Sherman, Michael Perigo, Mike Carpenter, Tonia Rollins, Ashton Nemecek Grissom, Ryder Nemecek, Rowan Nemecek, Kerry Nemecek, Grant Horoho, Phil Horoho, Harry Wollenberg, Danniele Perigo, Matt Honeyman, Victoria Cleeland, Helen Harrison, Matt Frazier, Caylin Nimmo, Kevin Clagg, John Isaac Dumas, Susannah Maarie Rowell, Victoria Hooper, Sylvia Morales, Kim Murray, Sandy McCaskill, Matias Luna and Tammy Sheehy-Smith.

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The Washington Band will be in concert tonight, Thursday, December 5, at 7 p.m. at the WEC.

The band will be representing the Warriors in Dublin and Limerick, Ireland and will march in the St. Patrick’s Day Parade and compete in the International Marching Contest.

At the concert there will also be a bake sale, live and silent auction, specialty coffee and hot cocoa and a drawing to win a dream vacation.

All proceeds will go to the band to help them fund their trip to Ireland.

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The Pioneer Library System will distribute gingerbread house kits Friday, December 6, at 5:30 p.m. at the Lights from the Heart at the Purcell City Lake.

Those interested in building a gingerbread house this year are encouraged to pick up a kit full of everything you need to make your gingerbread masterpiece.

Kits include supplies and instructions for building and decorating a gingerbread house.

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The 12th annual Christmas Home Tour sponsored by Mother’s Entwined is scheduled for Sunday, December 8, from 1-4 p.m.

Christmas Home Tour patrons will have the opportunity to view the homes of Christopher and Tabitha Gilliland, 21644 201st, Purcell; Austin and Kaitlin Brister, 150 Gayle Ct., Goldsby; Trent and Chenoa Anderson, 103 Mallard Row, Goldsby; 29369 Cottage Wood, Norman; 18443 Boardwalk Crossings, Norman; and 18685 Selah Way, Norman; and the featured business is Trek Coffee.

You can purchase your tickets for $15 from any Mother’s Entwined Club member, Savvy Parke in Purcell, at the office of Roger Cudd in Purcell, online at https://www.ticketleap.events/tickets/mothersentwined1/home-tour  or on the link on Facebook.

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Mark your calendars now!

Experience the magic of the holiday season at the annual Purcell Christmas Parade, where Main Street Purcell will be illuminated with festive lights and decorations, and enjoy the merriment and joy that fills the air!

The parade is scheduled for Thursday, December 12, at 6 p.m.

To register your parade entry, stop by the Heart of Oklahoma Chamber of Commerce at 220 W. Main in Purcell, email elisabeth@theheartofok.com or call 405-527-3093.

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Purcell’s Lights From the Heart at Chandler Park will be open nightly until Tuesday, December 31, from 5:30-10 p.m. nightly.

Over two miles of lights are available to drive through.

Admission is free but donations are appreciated.

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The Wayne Fire Department is holding its 34th annual Toy Drive.

Firefighters are currently accepting toy donations or cash donations to help them meet their goal.

Toys will be given to children at the department’s program December 14.

For more information contact Sarah Kennedy at 405-570-2478 or Meghan Claunch at 405-412-7848.

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The annual Okeyha Mothers Club Holiday Home Tour is scheduled for Sunday, December 15, from 2 to 4 p.m.

Holiday Home Tour patrons will have the opportunity to view the homes of Clinton and Lauren Tharp, 318 S. Canadian, in Purcell; and Bradley and Paige Brown, 33451 Hwy. 39, in Wanette; and the Huckleberry Hill Barn, owned by Justin and Mariah Kalhor and James Young, in Purcell and the SteelwoodsDesign Airbnb, ownd by Jason and Melissa Pruitt, 18114 Lost Road, in Purcell.

Tickets may be purchased in advance for $15 from any Okeyha Mothers Club member, by contacting Jenny Goodspeed at 405-517-5346, Melissa Pruitt at 405-255-1463 or at the door of any of the homes.

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This quick and easy recipe transforms leftover turkey and mushroom soup into a creamy, cheesy casserole the whole family will love.

Turkey Tetrazzini

1 pound spaghetti

2 tablespoons butter

1 tablespoon olive oil

1 medium yellow onion, finely chopped

1 pound mushrooms, sliced

2 cloves garlic, minced

2-3 cups chopped cooked turkey

2 (10.5 ounce) cans cream of mushroom soup

1 cup sour cream

1 cup chicken broth

1 cup peas, optional

1 cup shredded mozzarella cheese, optional

1⁄2 cup grated Parmesan cheese, optional

Salt and pepper to taste

Preheat the oven to 350°F and grease a 9×13 inch baking dish. Set aside.

Cook the spaghetti per the package instructions to 2 minutes before al dente. Drain and set aside.

While the spaghetti cooks, melt the butter in a large skillet with the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the mushrooms and cook for 6-8 minutes or until the mushroom liquid has mostly evaporated (stir every 2-3 minutes). Stir in the garlic and cook for 1-2 minutes more.

Stir in the chopped turkey, cream of mushroom soup, sour cream, and chicken broth, then season with salt and pepper to taste. Mix in the peas last, if using.

Combine the cooked spaghetti and turkey mixture in the prepared baking dish. Toss until the spaghetti is evenly coated.

If using, top with the mozzarella and Parmesan cheeses and bake uncovered for 25-30 minutes, until bubbly and the cheese is lightly browned. Let stand for 5 minutes before serving.