Jessica's Joyful Kitchen

Simple Freezer Pickles Make syrup: 2 cups water 2 cups sugar 1 cup white vinegar 1 teaspoon salt Bring the mixture to a boil, and then cool. Slice 5 cups of English cucumbers very thin (do not peel). Fill freezer containers ¾ (three-fourths) full. Pour syrup over cucumbers. Place a crumpled piece of waxed paper on top of each container. Cover and freeze. Thaw to serve. Makes 5 pints.

The Basics: per serving 1/3 cup Old-Fashioned Rolled Oats 1/3 cup milk 1/3 cup plain yogurt Optional Add-ins: 1-2 Tbsp dried fruit, I like dried cranberries, cherries, apricots (or you can add any fresh fruit in the morning, blueberries, blackberries, strawberries, banana or pumpkin puree) 1 Tbsp chia seeds 1/2 tsp cinnamon 1/4 tsp salt 1 tsp cocoa powder  1/4 tsp vanilla  1 Tbsp slivered almonds, chopped nuts, peanut butter 1 Tbsp honey or maple syrup  To an individual bowl or jar add oats , milk, yogurt and optional ingredients then place in fridge, 2-3 hours or overnight. 

Topping 1/4 cup oat flour or whole wheat flour 2/3 cup old-fashioned oats 1/2 cup packed light brown sugar 1 teaspoon ground cinnamon 1/8 teaspoon salt 1/4 cup canola oil Filling 3 pounds rhubarb, cut into ¾-inch pieces (about 4 cups fresh) 6 ounces frozen raspberries 1/2 cup sugar 1/4 cup all-purpose flour 1 teaspoon cinnamon Optional for Serving 1½ cups reduced-fat vanilla ice cream or frozen vanilla yogurt Instructions Preheat oven to 375°F . For the topping: Combine the ingredients in a medium bowl and work together with a fork or your fingertips until moistened. For the filling: In a large bowl, combine the fruits with the sugar. Add the flour and cinnamon and toss to blend. Transfer the mixture to an 8 × 8 baking dish . Sprinkle the topping over the fruit. Bake until the fruit is tender and the topping is golden brown, about 35 minutes . Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream if desired....