Saturday, April 7, 2012
East Texas Egg Hunt
Sunday, April 1, 2012
Easter Egg Hunt at AUMC
Tuesday, March 27, 2012
MWF Open House

How do you do??…
Let your little Star
Show you what all they can do….
First, Thing One and Thing Two are all over the place!!
Can you guess what makes up their body and face?
All up on top!
I had to make them and count them
Before they all DROPPED!
I’ve heard there are great Places
I will go here and there….
I’ve made my own balloon
That will float through the air
Can you Imagine that??
Now look a little closer…
You can’t eat that??!!
Games with my friends while learning some too!
One Fish, Two Fish,
It doesn’t really matter
Especially when we get to eat them
Our tummies get fatter!
Now to the iPad
You can see all we do
All of my friends and I
Are playing and learning stuff too!
Finally, My Journal
A book of my own
I started it the first day
Can you see how I’ve grown?
Thanks for visiting My WHO-Ville,
I hope you had fun!
This is my special class
Where my learning journey has just begun!
We had a GREAT turn out and everyone LOVED the shirts we made with the bleach pens.
Tuesday, March 13, 2012
The Cockrell Butterfly Center
Saturday, March 10, 2012
Tuesday, January 31, 2012
Kitchen Reveal
Sunday, December 25, 2011
Christmas 2011

Saturday, December 24, 2011
Cake Balls
I make these out of desperation. Gena bought me a cake pop pan for Christmas and I over filled it. It left me with a cake mess. I remembered that Family Circle had a cake pop recipe in the Halloween issue and it uses a whole cake crumbled.
Here is the recipe for Cake Balls
1 18 1/4 ounce box cake mix
13 x 9 x 2-inch cake pan
Large mixing bowl
1 16 ounce container prepared frosting
Large metal spoon
Wax paper
2 baking sheets
Plastic wrap
Black edible-ink pen
Directions
1. Bake cake as directed on the box, using a 13 x 9 x 2-inch cake pan. Let cool completely.
2. Once cake is cooled, get organized and set aside at least an hour to crumble, roll and dip 4 dozen cake balls.
3. Crumble cooled cake into a large mixing bowl: Cut a baked 13 x 9-inch cake into four equal sections. Remove a section from the pan, break it in half and rub the two pieces together over a large bowl, making sure to crumble any large pieces that fall off. You can also use a fork to break apart any larger pieces. Repeat with each section until entire cake is crumbled into a fine texture. (If large pieces are mixed in, the cake balls may turn out lumpy and bumpy.) You should not see any large pieces of cake.
4. Add 3/4 of the container of frosting. Mix it into the crumbled cake, using the back of a large metal spoon, until thoroughly combined. (You will not need the remaining frosting; if you use the entire container, the cake balls will be too moist.)
5. The mixture should be moist enough to roll into 11/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax papercovered baking sheet.
6. Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.
7. If you're making a project that calls for uncoated cake balls, stop here and proceed to decorate the cake balls, following the project instructions.
Tip - The cake balls will be easier to roll if you wash and dry your hands periodically during the rolling process. Dry your hands completely each time, and make sure you don't get water in the candy coating, as this can make it unusable.
This saved the day and everyone loved them. I would definately make them again.