Looking for a simple and hearty dinner idea? This easy and flavorful meatloaf recipe is a crowd-pleaser. With a tangy BBQ glaze, it's perfect for a comforting meal and even better as leftovers for sandwiches! Bonus: It's low on salt, making it a healthier option.

Ingredients

Meatloaf:

• 2 lbs lean ground beef

• 6 tablespoons Kraft Chicken n’ Rib BBQ sauce

• 3 dashes Worcestershire sauce

• 1 large egg

• 1/2 cup breadcrumbs

Sauce:

• 1/2 cup Kraft Chicken n’ Rib BBQ sauce

• 2–3 teaspoons yellow mustard

• 2 tablespoons brown sugar

Instructions

Prepare the Meatloaf

1. Preheat your oven to 350°F.

2. In a large bowl, combine the ground beef, BBQ sauce, Worcestershire sauce, egg, and breadcrumbs. Mix thoroughly using your hands or a spoon until evenly combined.

3. Shape the mixture into a loaf and place it in a small roasting pan.

Make the Glaze

4. In a separate bowl, whisk together the BBQ sauce, yellow mustard, and brown sugar until smooth.

5. Generously spread the glaze over the shaped meatloaf.

Bake the Meatloaf

6. Cover the roasting pan with foil and bake for 40 minutes.

7. Remove the foil and bake for an additional 5–10 minutes to caramelize the glaze and ensure the meatloaf is fully cooked.

Serving Suggestions

Pair your meatloaf with creamy mashed potatoes and steamed vegetables for a classic dinner. Alternatively, try serving it alongside homemade macaroni and cheese, a favorite among kids!

Tips & Variations

• Leftovers: This meatloaf makes fantastic sandwiches the next day! Just slice it and layer it between bread with your favorite condiments.

• Make it your own: Feel free to swap the BBQ sauce for your favorite brand or flavor, or add a pinch of cayenne for a spicy kick.

• Binding options: If breadcrumbs aren’t available, crushed crackers or oatmeal can work as substitutes.

Final Thoughts

This easy meatloaf recipe is perfect for busy weeknights or when you need a comforting, no-fuss meal. The sweet and tangy glaze takes it to the next level, while its versatility makes it a staple in any home. Try it out tonight, and enjoy a dish the whole family will love!

If you're craving a comforting and savory dish that’s perfect for family gatherings, look no further than Grandma Buddy’s pierogi recipe. Passed down through generations, this pierogi combines creamy mashed potatoes, sharp cheese, and just the right amount of seasoning, all wrapped up in a tender dough. Whether you're making them for a holiday feast or just as a weekend treat, these homemade pierogi will quickly become a family favorite.  Best made with a group, and some wine for the assembly line.   We host a pierogy party twice a year to stock up the family freezers.  I am sure my beloved Grandma “Buddy” is smiling ear to ear knowing her legacy continues to her great grandchildren.

Ingredients for Pierogi Filling:

• 8-10 medium to large new white potatoes

• 3-4 cups shredded sharp (“old”) cheese

• 1 large onion, shredded (or puréed)

• Pepper to taste

Ingredients for Pierogi Wrappers:

• 2 cups all-purpose flour

• 1 tsp salt

• 2 eggs

• 1/4 to 1/3 cup water (add in slowly and stop when firm and a little sticky but not too sticky)

Directions: How to Make Homemade Pierogi

Step 1: Prepare the Pierogi Filling
Start by peeling and boiling the potatoes until they are fully cooked. Drain and mash them until smooth. For the best results, use a Kitchen Aid mixer for a creamy texture. While the potatoes are still hot, add the shredded cheese and finely shredded onion. Mix on low-medium until smooth, and season with pepper to taste. Feel free to adjust the cheese or pepper amounts to your liking.

Step 2: Make the Pierogi Wrappers
In a mixer, combine flour and salt. In a separate bowl, lightly scramble the eggs with water. Slowly pour this mixture into the flour while mixing on low speed. Once the ingredients are combined, knead the dough by hand until it’s smooth and elastic. Divide the dough into small sections (about five portions). You can roll it out by hand or use a pasta maker for a more even thickness. Roll it thin, finishing at a setting of 5 on your pasta maker.

Step 3: Form the Pierogi
On a floured surface, use a Mason jar lid or a round cutter to cut the dough into circles. Place a heaping teaspoon of the mashed potato filling in the center of each circle. Fold the dough over the filling, pulling the edges slightly to pinch them together, sealing the pierogi.

Step 4: Freeze the Pierogi
To prevent the pierogi from sticking together, prepare a cookie sheet by spreading flour on it. Place the filled pierogi in lines and freeze them while you continue making the rest. Once semi-frozen, transfer them to a Ziploc bag for storage. Now, you have homemade pierogi ready to cook whenever you desire!

Step 5: Cook and Serve
Bring a large pot of water to a boil. Carefully drop in 12-15 pierogi at a time, reducing the heat to a simmer once they begin to float. Let them boil until fully cooked. For the best taste, fry the pierogi in a skillet with butter and pre-cooked bacon for a few minutes on medium-low heat until crispy and golden. Serve them with sour cream for the ultimate indulgence!

Final Thoughts:

Grandma Buddy’s pierogi recipe is a true labor of love, and the perfect dish for creating new memories with family and friends. The combination of tender, cheesy potato filling, and the crispy, buttery exterior makes each bite unforgettable. Whether you fry them with bacon or simply boil them with butter, they’re guaranteed to be a hit at your next gathering. And the best part? These pierogi freeze beautifully, so you can enjoy them whenever you like!

Pro Tip: Freeze extra pierogi for easy weeknight meals. Simply pop them in the boiling water and fry up when you’re ready to enjoy a savory homemade treat.

This Classic Banana Bread Recipe is a moist, flavorful, and comforting treat that's easy to make with simple ingredients. Whether enjoyed as a breakfast snack or a dessert, this recipe is versatile, delicious, and perfect for using up overripe bananas. Personalize it with optional mix-ins like cranberries, blueberries, walnuts, or chocolate chips for added texture and flavor.  

We loved helping Shirley sell her home, and she quickly became woven into the fabric of our hearts.   Sadly Shirley passed away only a year after selling her home.  She is missed deeply by her neighbourhood friends and the many students she inspired over her career as a teacher.   I think of her everytime I make this recipe

Ingredients for Classic Banana Bread

• 3/4 cup brown sugar

• 1/4 cup vegetable oil (or a mix of oil and soft butter)

• 1 egg

• 1/2 teaspoon vanilla extract

• 3 to 4 overripe bananas, mashed

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

Optional Add-Ins (Choose 1 or Combine):

• 1/2 cup cranberries or blueberries

• 1/2 cup chopped walnuts

• 1/2 cup chocolate chips

Directions for Making Banana Bread

1. Prepare the Ingredients

• Preheat your oven to 350°F (175°C). Grease one large loaf pan or three small loaf pans and set aside.

• In a small bowl, mash the bananas until smooth.

2. Combine the Wet Ingredients

• In a medium bowl, combine the brown sugar, vegetable oil (or butter), egg, and vanilla extract. Beat until the mixture is smooth and creamy.

• Stir in the mashed bananas until well incorporated.

3. Mix the Dry Ingredients

• In another bowl, whisk together the flour, baking soda, and salt.

4. Combine and Add Optional Mix-Ins

• Gradually add the dry ingredients to the wet banana mixture, stirring until just combined. Do not overmix.

• If desired, fold in cranberries, blueberries, chopped walnuts, or chocolate chips.

5. Bake the Banana Bread

• Pour the batter evenly into the prepared loaf pan(s).

• Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean.

• Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Tips for Perfect Banana Bread

• Use very ripe bananas with brown spots for the best flavor and natural sweetness.

• Be careful not to overmix the batter; it can result in a dense loaf.

• For a golden crust, sprinkle a little brown sugar on top before baking.

Why You’ll Love This Recipe

1. Simple and Flexible: This recipe requires just pantry staples, making it easy to whip up anytime.

2. Customizable: Add your favorite mix-ins, from nuts to fruits to chocolate chips.

3. Moist and Flavorful: Thanks to the ripe bananas, the loaf stays moist and packed with natural sweetness.

Optional Add-Ins to Try

• Sweet: White or dark chocolate chips, raisins

• Nutty: Almonds, pecans, hazelnuts

• Fruity: Dried cranberries, chopped dates, shredded coconut

Serving Suggestions

• Enjoy a slice warm with a pat of butter for breakfast.

• Pair with a cup of coffee or tea for a cozy snack.

• Drizzle with honey or a cream cheese glaze for a sweet dessert option.

Final Thoughts

This Classic Banana Bread Recipe is a heartfelt way to honor cherished memories while enjoying a timeless comfort food. The rich flavor, moist texture, and customizable options make it a staple in any baker’s kitchen. Whether you keep it simple or add your favorite mix-ins, it’s guaranteed to bring warmth and joy to your table.

Looking for a festive, indulgent treat to add to your holiday cookie list? This Bittersweet Chocolate Hazelnut Biscotti recipe is the answer! With its rich cocoa flavor, toasted hazelnuts, and the perfect amount of sweetness, this biscotti is sure to become a holiday tradition. Even if you're not a big biscotti fan, this recipe is bound to change your mind.

These crunchy yet tender cookies are great for dipping into your favorite coffee or hot chocolate. Plus, they make a fantastic homemade gift, especially when packaged with the recipe. Here’s how to make them!

Ingredients for Bittersweet Chocolate Hazelnut Biscotti

• 1/3 cup butter, softened

• 2/3 cup packed brown sugar

• 2 tsp baking powder

• 1/2 tsp salt

• 2 large eggs

• 1/4 cup unsweetened cocoa powder

• 1 2/3 cups all-purpose flour

• 1 cup toasted hazelnuts, chopped

• 4 oz bittersweet chocolate, chopped

Chocolate Dip:

• 6 oz bittersweet chocolate, chopped

• 2 tsp shortening

Instructions for Bittersweet Chocolate Hazelnut Biscotti

1. Prepare the Biscotti Dough

Preheat your oven to 375°F (190°C). Lightly grease a cookie sheet or line it with parchment paper.

In a medium to large mixing bowl, beat butter on medium-high for about 30 seconds. Add brown sugar, baking powder, and salt, and continue beating until the mixture is well combined, occasionally scraping the sides of the bowl. Beat in eggs one at a time, followed by cocoa powder.

Gradually add the flour and mix until the dough is smooth. Stir in the toasted hazelnuts and bittersweet chocolatechunks until everything is evenly distributed.

2. Shape and Bake the Biscotti

Divide the dough in half and place each portion onto a lightly floured surface. Shape each half into a long roll, about 9-10 inches long and 1.5 inches wide. Place the rolls on the prepared cookie sheet, about 4 inches apart, and gently flatten them to about 2 inches wide.

Bake at 375°F for 20-25 minutes, or until golden brown. Once baked, remove from the oven and let cool on the cookie sheet for about 45 minutes.

3. Slice and Bake Again

After the rolls have cooled, reduce the oven temperature to 300°F (150°C). Slice each roll diagonally into 1/2-inch thick pieces using a serrated knife. Be careful, as the biscotti can be delicate.

Place the slices back onto the cookie sheet, laying them flat. Bake for an additional 8-10 minutes. Turn the biscotti over and bake for another 7-9 minutes, or until they are dry and crisp.

4. Chocolate Dipping Instructions

While the biscotti cools, prepare the chocolate dip. In a double boiler (or a heatproof bowl over a saucepan of simmering water), melt the bittersweet chocolate and shortening, stirring occasionally, until smooth and combined. Alternatively, you can melt the chocolate and shortening in the microwave on half power for 1-2 minutes, stirring halfway through.

Dip one end of each biscotti into the melted chocolate and place it on parchment or wax paper. Allow the chocolate to set completely before serving or packaging.

Tips for Success

• Toast the hazelnuts: Toasting the hazelnuts before chopping them enhances their flavor and adds an extra depth of taste to your biscotti.

• Storage: Store the biscotti in an airtight container at room temperature for up to a week. They also freeze beautifully if you want to prepare them ahead of time.

• Customization: Feel free to swap the hazelnuts with other nuts or add dried fruits like cranberries or cherries for a fun twist.

Final Thoughts

These Bittersweet Chocolate Hazelnut Biscotti are the perfect addition to your holiday cookie tray, or as a thoughtful homemade gift for friends and family. The combination of rich chocolate, crunchy hazelnuts, and a touch of sweetness is simply irresistible. Whether you're new to biscotti or a longtime fan, this recipe is guaranteed to become a favorite in your baking repertoire!

Joe Giacometti's Classic Lasagna Recipe

This month, we are excited to feature a timeless recipe from our esteemed client and long-time Sawmill Community member, Joe Giacometti. While we are sad to see Joe leave, we are honored to share his legendary Lasagna Recipe, which has graced the pages of Mississauga News and Chatelaine Magazine. This savory, comforting dish is the perfect gift for family dinners, gatherings, or special occasions.

Why You'll Love This Recipe

• Award-Winning Flavor: Featured in prominent publications for its authentic, rich taste.

• Perfect for Gatherings: Serves 8-12 people—a crowd-pleaser for any occasion.

• Make-Ahead Friendly: Prepare the sauces or assemble the lasagna ahead of time for convenience.

Preparation and Cooking Details

• Preparation Time: 50 minutes

• Cooking Time: 1 hour 40 minutes

• Baking Time: 40 minutes

• Yields: 8-12 servings

Ingredients

For the Tomato Sauce:

• 2 carrots (finely chopped)

• 2 celery stalks (finely chopped)

• 2 onions (finely chopped)

• 2 tbsp olive oil

• 1 tbsp butter

• 1 clove garlic (crushed)

• 3/4 lb (375 g) ground beef

• 2 cups water

• 1/2 cup white wine

• 10-oz can chicken broth (or 1 chicken bouillon cube dissolved in boiling water)

• 2 cups crushed tomatoes

• 1/2 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp red pepper flakes

• 1/4 tsp freshly ground black pepper

For the Béchamel Sauce:

• 2 cups homogenized milk

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1/4 tsp freshly ground black pepper

• 1/4 tsp salt

• Pinch of nutmeg

Additional Ingredients:

• 227-g pkg mozzarella cheese (grated)

• 9 to 12 cooked lasagna noodles

• 1 cup freshly grated Parmesan cheese

Step-by-Step Instructions

1. Prepare the Tomato Sauce

1. Finely chop the carrots, celery, and onions.

2. Heat olive oil in a wide saucepan over medium heat. Once hot, add the butter and let it melt.

3. Add the chopped vegetables and crushed garlic. Cook for about 5 minutes, stirring constantly until the vegetables soften.

4. Crumble the ground beef into the pan and mix well. Stir often, cooking until the meat is no longer pink (about 5 minutes).

5. Add 2 cups of water, white wine, and chicken broth (or dissolved bouillon cube). Stir thoroughly.

6. Mix in crushed tomatoes, oregano, salt, red pepper flakes, and black pepper. Bring to a boil, then reduce heat and let simmer uncovered for about 1.5 hours.

2. Make the Béchamel Sauce

1. Heat milk in a small saucepan or microwave until warm.

2. In another saucepan, melt butter over medium-low heat. Gradually whisk in flour, stirring constantly for 1 minute to create a roux.

3. Slowly add the warmed milk to the roux while whisking. Continue stirring until the sauce thickens and comes to a boil (about 3 minutes).

4. Season with pepper, salt, and a pinch of nutmeg. The sauce should be smooth but not overly thick.

3. Assemble the Lasagna

1. Preheat your oven to 350°F (175°C).

2. Spread a quarter of the tomato sauce evenly across the bottom of a 9x13-inch baking pan.

3. Layer cooked lasagna noodles on top of the sauce.

4. Cover the noodles with 1.5 cups of tomato sauce, then sprinkle one-third of the mozzarella and Parmesan cheese. Spread half of the béchamel sauce evenly over the layer.

5. Repeat the layers twice more: pasta, tomato sauce, mozzarella, Parmesan, and béchamel sauce.

6. Finish with a layer of béchamel sauce spread over the top.

4. Bake the Lasagna

1. Place the lasagna pan on a baking sheet to prevent spills.

2. Bake in the preheated oven for 40-60 minutes, or until bubbling and golden on top.

3. Remove from the oven and let it rest for 10 minutes before serving.

Make-Ahead Tips

• Prepare Ahead: Both the tomato and béchamel sauces can be made up to 2 days in advance.

• Assemble and Chill: The lasagna can be fully assembled and stored in the refrigerator for up to 1 day before baking. Just pop it in the oven when ready!

Serving Suggestions

Pair Joe Giacometti's classic lasagna with a crisp green salad, garlic bread, and a glass of red wine for the ultimate Italian dining experience.

Final Thoughts

Joe's legendary lasagna recipe is a true gift to the Sawmill Community and beyond. Whether you're cooking for a family dinner, a holiday gathering, or meal prepping for the week, this hearty, flavorful lasagna will leave everyone asking for seconds.

Don't forget to share your results in the comments below and tag us on social media!

Pin this recipe for later and share it with friends who love classic Italian comfort food!

Hello Everyone.

We are going to post our recipes that go out the neighbourhood monthly in one place for easy access for all to enjoy