Elizabeth Cowan | Fannin EC

Growing up, Cowan and her siblings nicknamed these “booze balls” because of the piquant kick from the Tang powder. Don’t worry, there’s no actual booze, but this no-bake snack packs a punch! Coat in your choice of coconut, powdered sugar, cocoa powder or a combo. The balls can be stored in the fridge for a week of ready-made snacks for hungry kiddos.

—Vianney Rodriguez, Food Editor

Oatmeal Balls

2 cups (4 sticks) butter, softened
3 cups powdered sugar, sifted
1 cup firmly packed brown sugar
1/2 cup cocoa powder
1 cup Tang powdered drink mix
1/2 teaspoon vanilla extract
1 cup chopped pecans
1 cup seedless raisins
2 cups rolled oats

Coating

1 cup flaked coconut (optional)
½ cup powdered sugar (optional)
1 tablespoon cocoa powder (optional)

1. Oatmeal Balls In a large bowl, cream butter, powdered sugar and brown sugar until light and fluffy. Add cocoa, Tang powder and vanilla. Mix well.

2. Stir in pecans, raisins and oats. Cover and chill dough at least 2 hours or overnight.

3. Form mixture into 1-inch balls.

4. Coating Roll each ball in coconut or powdered sugar or in a mixture of powdered sugar and cocoa. Cover and store in fridge.

Makes 40–45.