FORT HOOD

The Better Half

OFFICERS’ SPOUSES CLUB
2010-2011 BOARD

EXECUTIVE BOARD
HONORARY PRESIDENT JILL CONE
ADVISOR JAN GRIMSLEY
PRESIDENT ANGELA OAKLEY
1ST VICE PRESIDENT CAROLYN CRISSMAN
2ND VICE PRESIDENT LAURA STERMER D E C E M B E R 2 0 1 0
OPERATING TREASURER BECKY ROTH
WELFARE TREASURER SHANNA DUE

Grin and Green

CORRESPONDING SECRETARY AMY CHO
RECORDING SECRETARY JULIE SHENK
VOLUNTEER COORDINATOR SHANNON UMBARGER
PARLIAMENTARIAN KIMBERLY WINSKI

GENERAL BOARD Most of us over age 10 activities. The second, but no

MEMBERSHIP CO-CHAIRS know that more joy comes less important, is our philan-
CINDY RISCH
CARMEN SEGALLA from giving than from re- thropy. I would like to take a
RESERVATIONS CO-CHAIRS ceiving. This time of year few moments to comment on
STACY CLADY
brings many opportunities this second rewarding pur-
MONICA BATES
NIGHT RESERVATIONS CARLA NORRIS for charity, caring and self- pose.
WAYS AND MEANS JANET AMBROSE
less service to others. It is very easy to become so
VENDOR COORDINATOR MARIAN CLARK
NEWSLETTER EDITOR PEGGY VANHOVELNS We have much to be proud wrapped up in luncheons,
LOAN CLOSET JANE VERRAN of as an organization, as we newsletters and bazaars that Angela Oakley
WEBSITE COORDINATOR RICH LUCAS
have certainly been in the we occasionally lose sight of President, FHOSC
HOSPITALITY CYNDI TURNER
LISA HENRICKS giving spirit this season. why exactly we do what we missions to help those in
PUBLICITY LIAISON (VACANT)
The reality is that our club do as a club. Our Welfare need through the holiday
HISTORIAN CO-CHAIRS
has two main purposes. Committee recently awarded season.
LEANN VOLESKY
JULIE CURRAN The first being a social net- over twenty thousand dollars One staple event for the
SPECIAL EVENTS AMY SZYMANSKI OSC is the Holiday Bazaar.
COMMUNITY LIAISON SUE HALL
working club that helps to charitable organizations in
CO-CHAIRS LOIS ANDERSON spouses meet and cultivate our community. This money Over the Veterans’ Day
WELFARE SHELLEY HOSSENLOPP
friendships by conducting a will help ensure these organi- weekend, many of our mem-
HOLIDAY BAZAAR TRACEY MULLINS
variety of different social zations can carry out their cont, page 2
WILD WEST MADELINE GLASSER
GOLF SCRAMBLE JENNY O’ROURKE

Embracing Change, Honoring

UNIT REPRESENTATIVES
1ST CAV HOLLY THOMSON
3D ACR INGRID ALLEN
OTC SUSAN AMATO
13TH S C (E) PHYLLIS KIRKLIN
Tradition
III CORPS KELLY TAYLOR
DIVISION WEST TAMMY ANDERSON Fort Hood Officers’ In This Issue:
DENTAC (VACANT) Spouses Club
MEDCEN JENNIFER SMITH November Luncheon 2-3
ROWC (VACANT)
P.O. Box 5617
Fort Hood, TX 76544-0617 Holiday Bazaar 6-7
IF YOU ARE INTERESTED IN FILLING ONE OF forthoodowc@yahoo.com Club Activities 9, 11-12
OUR VACANT POSITIONS, PARTICULARLY OUR
NEW PUBLICITY LIASON POSITION, PLEASE 2010-2011 Calendar of Events 16
CONTACT ANGELA OAKLEY AT
AAOAKLEY@GMAIL.COM.
 PAGE 2

continued from page 1 November Luncheon

bers volunteered to put on
an incredibly successful
event. The hours spent by
our members speaks vol-
umes for our membership:
many of the volunteers
gave their time, even in the
midst of caring for their
families during a deploy-
ment, or with family in
town visiting. I even saw
members giving their time
while sick and running fe-
vers. I am humbled to be
part of an organization of
such wonderful people, all
working so hard to raise
money for our charitable
giving. The money we
raised at the Bazaar will
significantly increase our
ability to give to charities
during our next giving sea-
son.

We have many more

events planned for the
busy holiday season. I
hope you will consider
helping our club meet both
of its goals by attending the
Night of Giving, Tour of
Homes, or the Ugly
Sweater Luncheon. To-
gether, we truly can make
a difference for many folks
in our community.

THE BETTER HALF

PAGE 3
 Fort Hood Officers’ Spouses’ Club
presents
“A Starry Night” at the CTC
Mayborn Planetarium
Jan 8, 2011

Tickets are $15 per person. The Planetarium holds 180 people, please bring a date or a group of friends!

7:00 Social Hour with Desserts and Beverages

7:45 Seating begins
8:00 Planetarium Shows will begin, two shown back to back

Directions from 190: EXIT at Clear Creek Road, head south (away from post) take a right at the first stop light
onto University Drive. Just past the turn, a small white sign identifies this as the Central Texas College South
Entrance… Proceed to the stop sign at the end of the road and turn right onto Bell Tower Drive. Down the hill
just past Academic Drive, turn left into Planetarium parking lot "J." Parking is available in the lot in front of the
Planetarium. CTC will not be in session on this date, so you will be allowed to park in facility and student
parking spaces
RSVP no later than noon, Dec 29th to fh.nite.reservations@gmail.com
You may also purchase tickets at luncheons, or via the FHOSC website using Pay Pal at www.forthoodosc.org
 PAGE 6

Holiday Bazaar
THANK YOU, THANK
YOU, THANK YOU TO
OUR BAZAAR
SPONSORS:

AUSA

The Coffee Beanery

Dominos Pizza of
Copperas Cove

Freebirds World
Burrito

Graphic Concepts

HEB

The Shine Team

Subway

Truly Texas

Wal-Mart

THE BETTER HALF

PAGE 7

AND A BIG THANK YOU TO

OUR VOLUNTEERS:
Jamie Anderson
Amy Brookman
Julie Brownell
Michelle Brushaber
Renee Bucks
Amy Cho
Marian Clark
Melanie Clarkson
Carolyn Crissman
Veronica Durst
Erica Duval
Amanda Gallagher
Pamela Hamilton
Lauren Hasbrouck
Jennifer Heid
Kimberly Hobgood
Holly Hoefer
Laura Holland
Shelley Hossenlopp
Shelly Huhtanen
Christine Jensen
Gracie Lopez
Rich Lucas
Kathy Luedecking
Milisia Lybarger
Juli Manley
Sarah McDonough
Angela Nascimenta
Trina Morton
Stephanie Norman
Angela Oakley
Jenny O’Rourke
Steph Periatt
Gail Pierce
Mayte Rivas
Sarah Roper
Michelle Root
Dina Schaefer
Pam Smallfield
Jennifer Southerland
Allegra Steinfort
Angie Stockland
Amanda Thompson
Louise Titsworth
Ginny Turner
Libby Turner
Shannon Umbarger
Chelsea Van Camp
Peggy VanHoveln
Meredith Vantress
Nancy Varley
Jane Verran
LeAnn Volesky
Tami Walton
Joan Ward
Kimberly Winski
Myra Wright

THE BETTER HALF

 PAGE 8

Looking for a great stocking stuffer?

Join us at the KNCT Wine Classic.

Meet fellow wine lovers from across Central Texas and wines
from around the world. There will be over 200 different wines
to taste from all over the globe. This is a great opportunity to

2011
KNCT
Wine Classic

Saturday, January 22, 2011 &

“Wine 101 Class” - 5:00pm $75
(includes exclusive early entrance to the Wine Tasting)
Wine Tasting only - 7pm to 10pm $50

This Special gathering is a

spirited evening of
wine tasting and

For tickets or to volunteer to help, contact:

Rich Lucas
(Host Committee Member)

MUST BE 21 OR OVER TO ATTEND. No person under 21 will be admitted. Photo ID required.

THE BETTER HALF

 PAGE 9

Book Club
Like to read and talk about it? New folks are always welcome to the book club. As you can see
from our list, we select a wide range of books so everybody is happy. Join us at Barnes and No-
ble on January 26 to discuss Fall of Giants by Ken Follett. Please contact Michelle Root at 760-218
-9155 or michellesroot@yahoo.com to confirm time and location.

26 January Fall of Giants 10AM Barnes & Noble

23 February Dead Until Dark 10AM Barnes & Noble
30 March Water for Elephants 10AM Barnes & Noble
27 April Count of Monte Cristo 10AM Barnes & Noble
25 May The Recipe Club 10AM TBD

Please note: childcare is not provided.

Ya-Ya Sisterhood Golf Group

Merry Christmas Y’all !
Take some time out from
holiday baking and shopping to
enjoy a round of golf with
friends. Get out those winter
golf gloves and earmuffs and
let’s try to play golf on those
sunny winter days. Yes, we
play golf all year long. We may
encounter some frost delays, so
be sure to call the pro shop
(287-4130) before you head out
to see if our times have been
delayed. If it’s below 40F you
might want to check. Those
shady greens tend to get frost
on them. But we’re tough!
The snack bar has hot choco-
late to keep us warm.
The Ya-Ya Sisterhood Golf
Group has tee times set up
each week on Tuesday morn-
ings. At the present time, tee
times are being set up for 0830
and 0920 for those who want
to take advantage of Mother’s
Day Out. On days when there
are no tournaments on the
calendar, our group will be able
to play on the 9 hole course
that is closed for maintenance,
allowing our new golfers the
opportunity to enjoy a more
relaxed environment in which
to practice. For those not able
to make the arranged tee time,
other tee times can also be set
up. Just let me know. Either
check with the pro shop (287-
4130) or contact me for cur-
rent tee times.
If you are a new golfer, there
are ladies who like to play a
scramble for either 9 or 18
holes (the best ball on every
shot) to make their golf outing
more relaxing and allow them
the opportunity to try different
shots to help them improve You don’t
their game. For those who are have to be a
seasoned golfers, a faster group
who keep their own individual great golfer to
scores is available. Everyone is enjoy our
welcome. Our goal is to have
fun! group.
Please come out and join us We have
on the course. We are always
anxious to welcome new ladies something for
to our group. If you would like everyone.
to have your name added to my
weekly e-mail so that you
know what is going on each
week, just send me your e-mail
address.
For more information contact
Sylvia Van Doren at 634-1964
or sylviavadoren@earthlink.net.
PAGE 10

FHOSC January 12th, Membership Luncheon

Honoring Traditions: A Winter Wonderland
Please join us in the Club Hood Ballroom, for lunch from 11:00 until 2:00.
Lunch will be served promptly at 11:30
RSVP is due NLT 5 Jan to fh.reservations@gmail.com

MENU
Entrée #1 Medallions of mesquite sirloin with baked potato and green beans, rolls and house salad.
Entrée #2 Breast of Chicken Veronica with rice and carrots, rolls and house salad.
Entrée #3 Artichoke & Gruyere Quiche and house salad
Dessert: Cherry cobbler

Do you have a lucky charm? Bring it to the

SILVER and CRYSTAL
B I N G O!!!
One free BINGO card per person. Purchase extra
cards for $3.00 while supplies last, on sale at 11:15!

Receive one opportunity ticket for every guest you

bring, offer good for all lunches!

Fort Hood Officers’ Spouses’ Club (OSC)

Make A Difference Day

The OSC has chosen to support the Santa’s Workshop.

Please donate new books for children of all ages during
November and December. Monetary donations will be
accepted as well to purchase books for this great
organizations that brings Christmas to our own soldiers of
Fort Hood.

POC: Amy Szymanski, OSC Social Event Chairperson

fh.special.events@gmail.com. Books may also be dropped
off at Mrs. Rebecca Roth’s home at 7172 Lorraine Loop
Fort Hood, Texas 76544 (in the new Patton Park expansion)
in the basket out front!

THE BETTER HALF

 PAGE 11

FHOSC December 8th, Membership Luncheon

Honoring Traditions: Holiday Blitz
Please join us in the Club Hood Ballroom, for lunch from 11:00 until 2:00.
Lunch will be served promptly at 11:30
RSVP is due NLT 1 Dec to fh.reservations@gmail.com
MENU
Entrée #1 Turkey Marco Polo: sliced turkey breast rolled with ham, Swiss cheese and broccoli, lightly
breaded, baked and served with white sauce, rolls and house salad.
Entrée #2 Schnitzel with Hunter Sauce: fried lightly breaded pork served with German fried potatoes, green
beans almandine, and house salad.
Entrée #3 Quiche Lorraine (Ham & cheese) with spiced peach half, and house salad

Do you have a horrendous Holiday Sweater

hanging in your closet? Please wear your worst,
most outrageous holiday sweater to lunch – prizes
will be given for several categories!!!

There will also be a Chinese ornament exchange.

Its easy and a lot of fun. Each table will exchange
amongst themselves. Please bring a wrapped
ornament worth $10 or less.
PAGE 12
Creative Cooking
Creative Cooking has had a
fantastic food-filled fall! We
started out in September
with appetizers and in Octo-
ber we had delectable culi-
nary creations with creative
casseroles.
November 16 we got in the
holiday spirit with new Holi-
day Recipes and December
7 is our Annual Cookie and
Candy Exchange held at the
Stagecoach Inn in Salado.
We will announce our 2011
lunch themes in the next
newsletter.
We meet the third Tuesday
of the month from 11-1.
Come join us for some tasty
food and the recipe to make
it again! Each month we
have a theme and everyone
makes something to bring
to lunch. We share good
food and laugh together at
the occasional “oops” dish.
Each attendee brings her
THE BETTER HALF
dish, 20 copies of her recipe
with name and phone num-
ber on each copy, a plate
and utensils.
If you are interested in our
group and would like to at-
tend or have questions,
please contact Marty Prater
at 393-1645 or
marty.prater@us.army.mil.
GREEK PASTA
BAKE
1 package (13-1/4 ounces)
whole wheat penne pasta
4 cups cubed cooked
chicken breast
1 can (29 ounces) tomato
sauce
1 can (14-1/2 ounces)
diced tomatoes, drained
1 package (10 ounces) fro-
zen chopped spinach,
thawed and squeezed dry
2 cans (2-1/4 ounces each)
sliced ripe olives, drained
1/4 cup chopped red
onion
2 tablespoons chopped
green pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup shredded part-
skim mozzarella cheese
1/2 cup crumbled feta
cheese
Cook pasta according to
package directions; drain.
In a large bowl, combine
the pasta, chicken, tomato
sauce, tomatoes, spinach,
olives, onion, green pep-
per, basil and oregano.
Transfer to a 13-in. x 9-in.
baking dish coated with
cooking spray. Sprinkle
with cheeses. Bake, uncov-
ered, at 400° for 25-30 min-
utes or until heated
through and cheese is
melted. Yield: 8 servings.
CHOCOLATE
CASSEROLE
1/2 C. all purpose flour
1/4 C. sugar
3/4 tsp. baking powder
1/3 C. milk
1 Tbs. cooking oil
1 tsp. vanilla
1/4 C. peanut butter
1/3 C. semisweet choco-
late pieces
1/2 C. sugar
1/4 C. unsweetened cocoa
powder
3/4 C. boiling water
1/3 C. coarsely chopped
honey roasted peanuts
2 Tbs. crumbled chocolate
flavored graham crackers
(optional)
Whipped Cream (optional)
Preheat oven to 350 de-
grees. In a medium mixing
 Creative Cooking, cont.
bowl combine flour, the
1/4 C. of sugar, and bak-
ing powder. Add milk, oil,
and vanilla. Using a wire
whisk, stir until smooth.
Stir in peanut butter and
semisweet chocolate
pieces. Pour batter into an
ungreased 1 quart casse-
role. Set aside. In same
mixing bowl stir together
remaining sugar and co-
coa. Gradually stir in boil-
ing water. Pour mixture
evenly over batter in casse-
role. Bake, uncovered, 35-
40 minutes or until a
wooden toothpick inserted
into the cake portion
comes out clean. Remove
from oven; top with pea-
nuts and graham crackers,
if desired. Serve warm
with cream, or whipped
cream.
YELLOW SQUASH
CASSEROLE
4 cups sliced yellow
squash
½ cup chopped onion
35 buttery round crackers,
crushed
1 cup shredded Cheddar
cheese
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 tsp salt
Ground black pepper, to
taste
2 Tbsp butter
Preheat oven to 400. Place
squash and onion in a
large skillet over medium
heat. Pour in a small
amount of water. Cover
and cook until squash is
tender. About 5 minutes.
Drain well and place in a
large bowl. In a medium
bowl, mix together cracker
crumbs and cheese. Stir in
half of the cracker mixture
into the squash and on-
ions. In a small bowl mix
together the eggs and
milk, then add to the
squash mixture. Stir in ¼
cup melted butter and sea-
son with salt and pepper.
Spread in to a 9x13 baking
dish. Sprinkle with re-
maining cracker mixture
and dot with 2Tbsp butter.
Bake for 25 minutes or un-
til golden brown.
SPICY SHRIMP
CASSEROLE
6 (6”) corn tortillas, cut
into bite size strips
1 Cup bottled green salsa
1 Cup shredded reduced
fat Monterey Jack cheese
½ cup light sour cream
3 Tbsp flour
¼ cup snipped fresh cilan-
tro
1 (12oz) pkg frozen ,
cooked, peeled, and de-
veined shrimp, thawed
1 Cup frozen yellow and
white whole kernel corn
1 medium tomato, coarsely
chopped
Preheat oven to 350. Place WAKE-UP CASSE-
half of tortilla strips in the ROLE
8 oz hash brown patties
bottom of a lightly greased
4 cups shredded cheddar
2 quart baking dish. Ar-
cheese
range remaining tortillas
1 lb cubed fully cooked
on a baking sheet and bake
ham
12-14 minutes or until
7 eggs
crispy. Meanwhile in a
1 cup milk
large bowl, stir together
½ tsp salt
salsa, cheese, sour cream,
½ tsp ground mustard
flour, and 2 Tbsp of cilan-
tro. Stir in shrimp and
Place hash browns in a
corn. Spoon shrimp mix-
single layer in a greased
ture over tortilla strips in
9x12 baking dish. Sprinkle
baking dish. Bake 40-45
with cheese and ham. In a
minutes. Let stand 10
bowl, beat eggs. Add
minutes before serving.
milk, mustard and salt.
Sprinkle with crispy tor-
Pour over ham. Cover and
tilla strips, tomatoes, and
bake at 350 for 1 hour.
remaining cilantro. If de-
Uncover and bake 15 min-
sired serve with sour
utes longer or until golden
cream.
brown and knife inserted
near center comes out
BAKED CORN
CASSEROLE clean.
1 can Mexicorn
1 can cream corn
1 cup milk
1 cup Velveeta cheese
(8oz)
1 cup uncooked macaroni
noodles
Mix all ingredients except
cheese together. Spray
casserole dish with Pam.
Pour in dish and top with
grated cheese. Bake at 350
for 45 minutes. Optional
to add 5 oz canned
chicken.
PAGE 14

Fort Hood Area Enlisted Spouses’ Club

Belle of the Ball
Gown closet

Who: Female Service Members, Spouses & Daughters

of Service Members (all ranks)

What: Choose from hundreds of gowns for your next Ball!

When: Specific Tuesday evenings, 6 – 8 pm; by

appointment only and advance notice is recommended,
appointments fill up fast. We do not accept walk-ins.

How: Send an email: fhaesc.belleoftheball@yahoo.com

to request an appointment.

Cost: A $30 cash deposit is required to check out a gown.

$15 of the deposit will be used to dry clean the gown. You
have 10 days after your scheduled event to return the dress.
If the dress is returned on time, we return the remaining
$15 of the deposit to you..

LOOKING FOR VOLUNTEERS!

On the 9th of February at the Membership

Luncheon a skit based on
THE BASIC BLACK DRESS
by Alice H. Rice will be performed

We are looking for actresses, a narrator,

and a director to help put this production
together. Anyone who has participated
in, or seen this play is welcome to contact
me to share their ideas!!!!

Please contact Laura Stermer, 2VP –

Programs, at lauradstermer@live.com

THE BETTER HALF

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Luncheon RSVP Policy

Dear OSC members,
We just want to take a moment and
explain the OSC luncheon reservation
policy and the reason behind it:
A google form will be emailed out three
weeks prior to a every luncheon. It will
allow you to make your reservation and
meal choice. You can also make a reserva-
tion for a guest. Someone can attend the
luncheons as a guest only once. If you
make a reservation for a guest, you are
responsible for the cost of the meal if they
do not attend. When making your reserva-
tions via the google form, you must hit
the submit button and then you will receive
a confirmation response. The response is a
small screen that pops up instantly stating
we have your reservation. It is not a sepa-
rate email.
Reservations end at NOON on the Wed
prior to the luncheon. Once reservations
are closed the google forms will no longer
accept responses.
Cancellations need to made by NOON
on the Wednesday prior to the luncheon or
you will still be held financially responsible
for the meal.
The reason for these policies is that OSC
has to turn in our meal numbers to Club
Hood in advance of the luncheon so they
can order and prepare enough meals and
set up enough places. OSC has to pay for
the meals whether they are eaten or not.
Half year/Permanent Reserva-
tions: Members with half year/permanent
reservations will still need to fill out the
google form. If you do not fill out a form,
you will automatically be ordered the first
meal choice. If you cancel by the deadline you
will not be held financial responsible. Half
Year will get four luncheons (September, Oc-
tober, November & December). Half year/
Permanent reservations can receive a credit
for any luncheon not attended, if you cancel in
time. Refunds will be issued at the May lunch-
eon to those who have a credit balance.
Check-in at the luncheons will begin at
10:30am. Please allow us time to set every-
thing up before coming to the table. We want
to be able to say hi and give everyone the
courtesies they deserve.
Luncheons cost $15 and can be paid for
with cash, check or charge. $25 is the mini-
mum amount that can be charged. There is an
ATM in the Club but it is not always working.
 FHOSC 2010-2011: Embracing Change; Honoring Traditions
Calendar of Events
Luncheons
Honoring Traditions: Holiday Blitz^ Dec 8 11-1400 Club Hood Ballroom
Wear your best (or worst) Christmas sweater for prizes, Chinese ornament exchange at each table ($10)

Honoring traditions: Winter Wonderland^ Jan 12 11-1400 Club Hood Ballroom

Crystal and Silver Bingo

Honoring Traditions: Masquerade Mardi Gras^ Feb 9 11-1400 Club Hood Ballroom
Join the festivities of Mardi Gras, make a masque, listen to jazz band, king cake and more
Black Dress Skit, adapted from Alice Rice’s Book written in 1954

Embracing Change: Nursery Rhymes Devine^ Mar 9 11-1400 Club Hood Ballroom
Table Centerpiece challenge: nursery rhyme theme, more to come

Embracing Change: Spring Fling^ Apr 13 11-1400 Club Hood Ballroom

FHOSC Sub clubs show off their year in review, voting for new board, video slide show

Embracing Change: Fiesta^ May 11 11-1400 Club Hood Ballroom

San Antonio style Fiesta to celebrate the close to the year, silent auction

Evening Events
Festival of Homes* Dec 10 1830-2100 Patton Park, Ft Hood
A Starry Night* Jan 8 1900-2130 Mayborn Planetarium, CTC
Dinner^ Feb 1 1830 Texas Land & Cattle
Wild West* Mar 5 1800-2400 Club Hood
Dinner ^ April 6 1830 Dead Fish @ Franks, Belton Dam
Golf Tournament May 5 & 6 Details TBA Fort Hood Golf Course
Happy Hour May 13 1700-1900 Legends, Club Hood

^RSVPs will be required

*Tickets will be sold
** Night of Giving is a non-profit fundraiser that FRG’s may participate in. Please support your unit if possible, if not FHOSC will have tickets for sale
in Sept/Oct when the mall releases them for sale. More details will be in newsletter.

Other Area Activities in Early December...

2-4 Dec: Home for the Holidays Event (Housing
Areas)
2 Dec: Copperas Cove Christmas Tree Lighting
Ceremony
3 Dec: III Corps Tree Lighting
3 Dec: 69th ADA St Barbara’s Day Ball
3-5 Dec: Copperas Cove Kris Kringle Market
3 Dec: Garrison Commander Quarterly Golf
Scramble
3 Dec: YMCA Festival of Trees
2-4 Dec: Celebration of Love Concert
3 Dec: Dueling Pianos (Phantom Warrior Cen-
ter, 1730-2130hrs)
4 Dec: Celebration of Love Basket Giveaway
4 Dec: Lampasas Christmas Parade
4 Dec: Copperas Cove Xmas Parade
10 Dec: Frost Fest, Harker Heights
11 Dec: Breakfast with Santa, Harker Heights