PROTEIN BITES

ALMOND COCONUT PROTEIN BITES

1/2 cup almond butter
1/2 c honey
2 T coconut oil
1 tsp vanilla or almond extract
1 cup oat flour
1/3 c cocoa powder
1 serving protein powder
1/2 cup unsweetened shredded coconut
1/2 tsp salt

Mix ingredients together.  Scoop onto cookie sheets and chill.  Store in fridge or freezer.

CHOCOLATE PEANUT BUTTER PROTEIN BITES

1 scoop chocolate protein powder
1 T honey
1 T peanut butter
1/2 T unsweetened coconut flakes
add water as needed, will vary depending on protein powder used

Combine all ingredients in a small bowl.  Use a fork to smoosh it together. Add just a little bit of water at a time until mixture is moist enough to form a ball.  Divide 1 serving into 3 balls and roll in coconut flakes.

ESSENTIAL OIL BLENDS

COUGH SYRUP
Take 1 tsp every 3 hours
1/2 cup honey
8 drops peppermint
8 drops lemon
8 drops lavender
8 drops frankincense
8 drops on guard

Another thing that might work: lime and arborvitae on spine (maybe put in a roller)


My Dad had swollen legs/feet after his shoulder surgery.  He asked what could help. I looked on pinterest.  I tried it that night and I slept so good.  Would also be good if you were congested.
A drop in lotion and rubbed on legs/feet:
peppermint
cypress
juniper berry
lavendar

FLAKY BUTTERMILK BISCUITS

FLAKY BISCUITS
This link gives some really good tips.  These turned out pretty good for me.  I should have got the butter smaller.  Next time I will try food processor.  Cooked in round stoneware - worked perfect!  Made 8 biscuits using glass cup.

http://sallysbakingaddiction.com/2017/03/24/flaky-buttermilk-biscuits/

• 2 and 1/2 cups (312g) all-purpose flour, spoon & leveled¹
• 2 Tablespoons baking powder (yes, Tablespoons!)
• 1 teaspoon salt
• 1/2 cup (115g) unsalted butter, very cold and cubed²
• 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
• 2 teaspoons honey
• optional for spreading: 2 Tablespoons melted butter + 1 Tablespoon honey

1. Preheat oven to 425°F (218°C). Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.
2. Make a well in the center of the mixture. Pour 1 cup of buttermilk (240ml) on top, then the honey. Stir everything together until just about combined-- do not overwork the dough. The dough will look like shreds and be very crumbly. See photo above for a visual.
3. Turn the dough out onto a work surface and gently mold it into a rough looking rectangle using your hands. Use the photos above as a guide. Fold one side into the center, then the other side. Turn the dough so it's long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it's long horizontally once more. Gently flatten. Repeat the folding one more time.
4. Gently roll the dough out with a rolling pin until it's 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 12-14 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they're touching.)
5. Brush the tops with remaining buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.
6. Remove from the oven and, if desired, brush with melted butter and honey mixture. Enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.

Make-ahead tip: Baked biscuits freeze well for up to 3 months. Thaw overnight in the refrigerator and warm to your liking before enjoying. You can also freeze the biscuit dough. Prepare the dough through step 3. Wrap up tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and continue with step 4. Also, after step 3, you may wrap up the dough in plastic wrap and refrigerate for up to 2 days before continuing with step 4.

1. Starting with cold flour is a handy tip! If you can remember, place the flour in the freezer 30 minutes before beginning.
2. While you're placing the flour in the freezer (note above), place the cubed butter in there too! Partially frozen butter is the BEST for biscuits.

FRUIT SALAD WITH A GLAZED DRESSING

Tasted good.  It was runnier than I thought it would be - next time I need to start making earlier.  Took longer and needed to cool longer than I thought it would.  Start at least one hour before eating.

http://www.melskitchencafe.com/fruit-salad-with-creamy-glazed-dressing-my-favorite-fruit-salad/

Fruit Salad with Glazed Dressing

YIELD: SERVES 6

Many different variations of fruit will work here - if you want to use all fresh fruit, consider making the glaze with no-sugar added white grape juice or experimenting with other fruit juices (pomegranate, maybe?). For the salad pictured in this post, I used strawberries, pears, peaches, and canned mandarin oranges. Pineapple (fresh or canned) would be lovely, as well as kiwi, blueberries, and on and on.

Also, I've made this with both honey and agave nectar; both delicious. You could experiment using sugar or pure maple syrup. One last note, this fruit salad is best served right after stirring in the dressing so it doesn't get too soupy. You can assemble the bowl of fruit and make the dressing in advance - storing each separately, and then combine the fruit and dressing right before serving, if needed.

INGREDIENTS

• 15-ounce canned mandarin oranges or pineapple chunks or tidbits, drained (reserve the fruit and fruit juice)
• 2 teaspoons cornstarch
• 2 tablespoons honey or agave nectar
• 1/4 cup plain or vanilla Greek yogurt
• 4 cups fresh fruit + the canned fruit (see note above)

DIRECTIONS

1. Pour the drained fruit juice (from the canned fruit) into a liquid measuring cup. You need about 3/4 cup fruit juice. If you have more than that, pour a little off. If you don't have quite that much, add another type of fruit juice (white grape juice, orange juice, etc.) or supplement with water as long as it isn't more than a couple tablespoons that you need.
2. In a small saucepan, whisk together the fruit juice, cornstarch, and honey (or other sweetener of choice). Bring the mixture to a simmer over medium heat, whisking constantly. Cook for 2-3 minutes until thickened.
3. Pour the mixture into a bowl to cool (you can let it cool in the pan but it will take longer). Stir every so often so it doesn't form a skin over the top while cooling. Once cooled to room temperature, stir in the yogurt until smooth. Refrigerate until cool. It will thicken a bit more while cooling.
4. In a large bowl, toss together the fresh and canned fruit. Pour the dressing over the top and stir to combine. Serve immediately.

EASY, HEALTHIER CARAMEL CORN

EASY, HEALTHIER CARAMEL POPCORN

http://fabulesslyfrugal.com/easy-healthier-caramel-corn/

Abagail didn't like this, but Jackson and I both did.  Will take to a party at Lisa's tomorrow night and see how it does.  Didn't go over too well (but maybe because we had lots of food?)  Kylan was so excited to have popcorn and then when he tried it he said, "I am never having another piece of that popcorn in my life."

Next time try same amount of popcorn and 1/2 of the sauce. Maybe it won't be so overpowering? 

UPDATE 4/2019: Abagail is trying to eat no added sugar (honey ok) so thought I would try this again.  I did 1/4 cup butter, 1/4 cup coconut oil and everything else the same.  I also cooked in the oven for about 30-40 min at 250.  Then sprinkled some dark chocolate chips on top.  Was yummy!

UPDATE:
2 batches in air popper works well.

Ingredients

• 1/2 cup coconut oil
• 1/2 cup honey
• 1/2 teaspoon salt
• 1 1/2 teaspoon vanilla extract

Instructions

1. Start with the sauce first. In a small saucepan, melt the coconut oil and honey on a low heat until thoroughly melted. It will look nearly transparent and slightly separated. Whisk together. Remove from heat. Add salt and vanilla. Whisk again. Then set aside.
2. Pop up a bunch of plain popcorn, about 4 quarts (I did 1/3 cup yellow & 1/3 cup white). Sift the popped popcorn with your fingers, from one large bowl to another in order to lose most of the unpopped kernels.
3. The sauce is ready when it has cooled a bit. It will be thicker and have more of a milky honey appearance. Drizzle the sauce over the prepared popcorn.
4. Then fold the sauce into the popcorn until the popcorn is well coated; this will take a few minutes, then it is ready to enjoy!

PIZZA CRUST AND SAUCE

This was really good.  I didn't do her method of cooking, but liked how the crust tasted and LOVED the pizza sauce.  I made the pizza sauce in the braun.  Was able to get one round pizza and one cookie sheet pizza out of the sauce.  I 1.5 the pizza crust recipe to make one round and one cookie sheet.  Judi had given us two fresh mozzarella packages.  They made the pizza a little bit wetter but it was good. We also did pepperoni, cheese, pepperoni and cheese, breakfast sausage with green peppers.

Homemade Pizza Sauce

This recipe is very adaptable so feel free to play around with the different seasonings and amounts. I usually forego all measuring utensils and just sprinkle in until it feels right.

INGREDIENTS

• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1 (6-ounce) can tomato paste
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic salt
• 1/2 teaspoon dried basil
• Pinch of crushed red pepper (didn't add)

DIRECTIONS

1. Combine all ingredients in food processor or blender and blend until desired consistency. I leave mine slightly chunky. You can adjust the seasonings to taste. This recipe is open to interpretation. Use what you like, taste it along the way and it is sure to be delicious!

Homemade Pizza – New and Improved

YIELD: MAKES 2 12-INCH PIZZAS OR 1 LARGE 16 TO 18-INCH PIZZA

INGREDIENTS

• 1 1/4 cups warm water
• 2 teaspoons instant yeast
• 2 tablespoons sugar
• 1 tablespoon honey
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour

DIRECTIONS

1. Make the dough the night before or early the morning on the day you want to make the pizza. In a large mixing bowl (or in the bowl of a stand mixer), mix the water, yeast, sugar, honey and oil. (If using active dry yeast, increase the amount of yeast to 2 3/4 teaspoons and proof the yeast in the water until foamy before mixing in the sugar, honey and oil.) Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth, about 10 minutes by hand or 5 minutes with a stand mixer.
2. Shape the dough into a ball and place in a lightly greased bowl and cover tightly (with a lid or plastic wrap). Place the dough in the refrigerator to slowly rise until three hours before baking. Three hours before baking, remove the dough from the refrigerator and let it come to room temperature, keeping it lightly covered.
3. 45-60 minutes before baking, move the rack to the lowest position in the oven (if the lowest rack in your oven is nearly touching the oven floor, move it up one notch - you don't want it that close or the bottom of the pizza will burn), place the pizza stone on it and preheat the oven to 500 degrees. Don't be nervous about a hot oven! I used to be scared to death to cook anything above 400 degrees but I promise 500 degrees is the only way to go when cooking pizza. If your oven is a bit sketchy at that temperature, bake at 475 degrees. Also,I think a pizza stone makes all the difference in good versus great pizza. I have this pizza stone and I love the rectangular shape. I have baked many a pizza on this stone and it is awesome.
4. Here's a few different methods for making great pizza:
5. Pizza Paddle/Peel: I have a wooden pizza paddle, like this, which I sprinkle with cornmeal and place the pizza dough on. I layer my toppings on the dough and slide the dough quickly onto the hot pizza stone. After about 8 or 9 minutes, the pizza is baked to perfection and I slide it onto a cutting board to slice and eat.
6. Alternative Pizza Paddle/Peel: If you don't have a pizza paddle, you can use the underside of a baking sheet (I use an 11X17 size) or a large cutting board as a makeshift pizza paddle. Cover it lightly with cornmeal, flour or parchment paper, make your pizza on the floured baking sheet or cutting board and gently slide the pizza off of the makeshift paddle onto the baking stone when ready to bake (if using parchment paper, you can let the parchment paper slide onto the baking stone with the pizza). Bake for 8-9 minutes until the crust is nicely browned. Retrieve the pizza with a pair of tongs or a spatula and slide the baked pizza quickly onto a waiting cooling rack.
7. Rimmed Baking Sheet: If you currently bake pizzas using cornmeal on a pizza paddle, you'll know how messy it can be - cornmeal everywhere. In fact, right now, my oven is in serious need of a good vacuuming. So, ofttimes, I'll still preheat my baking stone like normal and instead of using my wooden pizza paddle, I stretch the dough into an irregular shape on a lightly greased rimmed baking sheet (I don't worry about pressing it into the corners to give it a rustic look), add the toppings, and slide the entire baking sheet on the pizza stone to bake. Bake the pizza for 9-10 minutes until the crust is nicely browned. This method still browns the crust nicely - and while you don't get the extremely authentic pizza crust, it is still mighty delicious and I can make more pizza at once rather than sliding them one at a time onto the baking stone.

EM’S FAMOUS OVERNIGHT OATMEAL CINNAMON PANCAKES

EM’S FAMOUS OVERNIGHT OATMEAL CINNAMON PANCAKES

We all really liked these.  Loved being able to do batter the night before.  See note to cook slower than normal and I like to cook with either shortening, coconut oil or butter for pancakes.

http://www.melskitchencafe.com/2013/08/ems-famous-overnight-oatmeal-cinnamon-pancakes.html

Overnight Oatmeal Cinnamon Pancakes

YIELD: MAKES ABOUT 15-20 PANCAKES

Check out easy buttermilk substitutions here if you don't have the real stuff on hand. Plan ahead for this recipe - the batter needs to rest overnight in the refrigerator. Feel free to add a pinch of salt or so to the batter ingredients. The buttermilk is plenty "salty" for our tastes but if the batter/pancakes taste bland to your palate, a bit of salt may help.

INGREDIENTS

• 2 cups quick oatmeal
• 3/4 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup honey
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups buttermilk

DIRECTIONS

1. Prepare the batter the night before you want to make these! In a large bowl mix the oatmeal, flour, baking soda, baking powder, cinnamon and nutmeg. Add the honey, eggs, vanilla, and buttermilk and mix until the batter is well-combined. Cover the bowl with plastic wrap (or mix it in a container with a lid) and refrigerate overnight.
2. The next morning give the batter a good, quick stir to combine. It should be fairly thick. Heat an electric griddle or skillet on the stovetop over medium-low to medium heat. These pancakes need to cook for longer than traditional pancakes so you don't want the pan so hot they burn. If needed, spray the griddle or skillet with cooking spray. Drop 1/4 cup rounds of batter into the preheated griddle or skillet. Let them cook for 2-3 minutes until the edges are very set and bubbles are popping on the surface (again, make sure your griddle isn't too hot or the bottoms will burn for this length of time). Quickly slide a flat spatula underneath and flip the pancakes making sure they are set before flipping. Cook for another minute or so until they are cooked through. Serve warm with desired pancake toppings (or nutella, in our case)!

HAMBURGER BUNS

100% WHOLE WHEAT HAMBURGER BUNS
http://www.the-taste-tester.com/2013/05/100-whole-wheat-hamburger-buns.html
We really liked these.  Forgot to put the sesame seeds.  That was the first thing Abagail said, "Where are the seeds?"

100% WHOLE WHEAT HAMBURGER BUNS

Recipe Source: adapted from Taste of Home

2 tablespoons active dry yeast

1 cup + 2 tablespoons warm water (110˚-115˚F)

1/3 cup vegetable oil

1/4 cup sugar or honey

1 egg

1 teaspoon salt

3 tablespoons vital wheat gluten

3 to 3 1/2 cups whole wheat flour

1 egg yolk, beaten

1 tablespoon milk

In the large bowl of a stand mixer fitted with the whisk attachment combine the yeast, warm water, oil, and sugar (or honey). Let stand for 5 minutes. Add the egg, salt, and vital wheat gluten. Remove the whisk attachment and secure the dough hook. Add the flour gradually until a soft (but not sticky) ball of dough forms.

Turn the mixer on high and knead for 5 minutes. Preheat the oven to 425˚F. When the dough is finished kneading, divide it into ten equal pieces and shape into balls. Place on a parchment paper lined baking sheet. I like to press my dough balls out a little so that they are slightly flattened and have a larger circumference. They'll still puff up and get beautiful in the oven even if you do this.

Let the buns rest for 10 minutes. Meanwhile, add the milk to the beaten egg. Brush the tops of the buns with egg wash mixture just before putting them in the oven. You can also sprinkle the tops of the buns with sesame seeds or poppy seeds after brushing them with egg wash. Bake for 10-12 minutes or until golden brown. Remove from the pan to cool on a wire rack.

SALSA

• QUICK AND EASY BLENDER SALSA
• Scott really liked this.  I would have liked it better with mild.  So easy to make.  Fresh tomatoes work too.
• 
  
• 1- 14 oz can diced tomatoes (had a can with oregano and other spices)
• 1- 10 oz can orginal Rotel (prefer Mild)
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed (didn't add)
• juice of 1 lime

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

FRESH TOMATO SALSA

This is the salsa recipe Lisa likes to use.  She got it from allrecipes.

3 tomatoes, chopped
1/2 cup finely diced onion
5 serrano chiles, finely chopped
1/2 cup chopped fresh cilantro
1 tsp salt
2 tsp lime juice

In a bowl mix all together and chill 1 hour before serving.

FRUIT SALAD

Some of my favorite salad are found in the Taylor Cookbook.

FRUIT SALAD
This makes a lot..perfect for a big group.  Or just half if making for one dinner.  You can use different fruit.  We used Thanksgiving 2012 and many times since.  Taylor RS pg. 33.

2 large cans fruit coctail Strawberries, if desired
1 can peaches, diced ½ pt. whipping cream, whipped
4 large peeled apples, chopped 1 (3 oz) pkg. Cream cheese, softened
2 sliced bananas or pineapple 1 tsp vanilla
1 cup chopped nuts, optional 2 T powdered sugar


Cream whipped cream, powdered sugar, cream cheese and vanilla together.  Fold into fruit mixture and chill

Secret Fruit Salad

Serves 3-4

I did frozen raspberries and blueberries.  Also canned pineapple.  Worked great!

2 tablespoons dry instant vanilla pudding mix
1 pound of strawberries, quartered
1/2 pint blueberries
1/2 pint raspberries
1/2 pineapple, cubed
1 bunch grapes

Sprinkle fruit pudding powder and stir. Serve immediately or allow to sit overnight.

Fruit Salad with Honey-Lime Dressing - Easy
Yield: enough for a crowd

1 pt. container strawberries
1 pt. container blueberries
1  bunch (about 1 1/2 lbs.) seedless grapes (green, red or a mixture of both)
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)


Rinse strawberries, blueberries and grapes.  

Gently pat dry the fruit.  Hull strawberries, then cut each in half; if large, cut into quarters.

Remove stems from blueberries, if any.

Remove grapes from stems.

Gently combine  all three in a large bowl or aluminum tray.  Set aside.

In a small bowl, whisk together honey and lime juice.  Pour over fruit.  

HONEYCOMB CANDY

HONEYCOMB CANDY
Made this as dessert for our meal we have the week before Easter - a meal like Jesus would eat.  Found in The Friend.  The kids thought it was way cool.  And it tasted good too.  It really looks like a honeycomb inside when you break it. I did it in the microwave.  Don't have a candy thermometer (sp) so I think I might have cooked it a little too long.  I did like 3 minutes, stir and then maybe another 2 minutes.

The scriptures say that Jesus ate honeycomb after He was resurrected (see Luke 24:42). This honey-flavored candy can be a sweet reminder of the joy of Easter. Remember to get an adult’s help when cooking.

3/4 cup sugar

2 tablespoons honey

2 tablespoons water

1 1/2 teaspoons baking soda

1. 1. 
   Grease a cookie sheet.
2. 2. 
   Combine sugar, honey, and water in saucepan. Simmer over high heat without stirring until the syrup looks like caramel and reaches 300°F (150°C).
3. 3. 
   Remove pan from heat and mix baking soda into the syrup. The syrup will foam up. Stir just long enough to mix the ingredients.
4. 4. 
   Pour mixture onto baking sheet. Do not spread.
5. 5. 
   Allow the candy to cool, then break into pieces and enjoy!

NO-BAKE CHOCOLATE CHIP GRANOLA BARS OR BITES (BALLS)

NO-BAKE CHOCOLATE CHIP GRANOLA BARS
http://www.laurenslatest.com/no-bake-chocolate-chip-granola-bars-easy-healthy/
These are seriously so easy to make.  Everyone really liked them.  I read the measurement wrong the first time and put way too many chocolate chips.  Put right amount next time - liked with more - 1/4 c just about right.

No-Bake Chocolate Chip Granola Bars

Healthier and cheaper than the store bought kind!

yield: 10 BARS

prep time: 2 HOURS INCLUDING COOLING TIME

cook time: 5 MINUTES

total time: 2 HOURS 5 MINUTES

INGREDIENTS:

1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips

DIRECTIONS:

In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn't small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.

Recipe Notes: If your granola bars don't seem to be staying together when you cut them, you may have not boiled the mixture long enough...you want it to make it just past the softball stage. OR you made them too thin or you didn't pack them in tight enough. Stick them in the fridge for 20 minutes and that should help keep them together. {Be sure not to keep them in there too long or else they'll become super hard!} The next time you make them, try boiling for an extra 15 seconds or so.

No-Bake Granola Bites

http://www.melskitchencafe.com/2013/08/no-bake-healthy-granola-bites.html

YIELD: MAKES ABOUT 30 BITES

Kira who sent me the recipe also includes 2 tablespoons ground chia seeds with the dry ingredients (I haven't used them when I've made them...yet!). Also, feel free to play around with the amounts, increasing or decreasing ingredients, adding dried fruit, coconut, etc. Just keep an eye on the consistency so that it still forms a mixture that sticks together when formed into balls. The coconut oil isn't absolutely necessary but I loved the smooth silkiness it gave to the granola bites plus if you use extra-virgin instead of expeller-pressed, you'll get a sweet hint of coconut.

INGREDIENTS

• 2 cups quick oats
• 1 cup crispy rice cereal (like Rice Krispies)
• 1 cup creamy peanut butter
• 1 cup ground flaxseed
• 1 cup mini chocolate chips
• 2/3 cup honey or agave nectar
• 2 teaspoons pure vanilla extract
• 2 tablespoons coconut oil

DIRECTIONS

1. Combine all the ingredients together in a large bowl, mixing gently so the crispy rice cereal doesn't get crushed. Mix until well-combined.
2. Using a cookie scoop (or roll small amounts in your hands), drop rounded tablespoonful-sized portions onto a parchment or wax paper lined cooking sheeet. I used my cookie scoop and then rolled the scooped portion out between my palms.
3. Refrigerate for 1-2 hours. At this point you can serve them or combine the chilled granola bites in a large tupperware-type container or ziploc bags to freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.