According to this website http://www.lone-star.net/wildflowers/flowers.htm these are known as Texas dandelions. I wonder if they're still called that when you cross over into Louisiana or Arkansas?
My dad used to send us kids out into the fields armed with buckets to pluck the heads off of the dandelions. Then he'd press them, let them ferment, drain them, add sugar, fruit, age, etc. until they created a ripe, potent, cloudy, yellowish quaff known as dandelion wine. I can practically still taste it now (and the accompanying shudder running down my spine is a testament to its 'smoothness'.)