I hope you all had a wonderful Thanksgiving, dear readers. And now the Christmas season is finally here! Let’s ring in the cheer with some delicious and easy treats.

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Well, it’s an exciting day for Vintage Victuals, dear readers. It is VV’s third blogoversery! I can’t believe that my first post three years ago has led to so many fun recipes, fun people, and fun food! Thank you all for being a part of this special place – it wouldn’t be the same without you!

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In our house, Sunday morning is synonymous with waffles. It is a tradition that my husband brought into my life and that I have wholeheartedly embraced. Wile we generally stick to a classic Belgian waffle, we mixed it up this week with a tasty recipe from my local hero Alton Brown.

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When I was younger, there were nights when dad was in charge of feeding us kids. Now, truth be told, my dad is an amazing cook. But on a busy weeknight, he was known to feed us one of our quick and easy favorites: Beanie Weenie. A delicious mixture of hearty baked beans and juicy hot dogs, this easy dinner is sure to please kids and dads alike. Everyone knows you can combine a can of pork-and-beans with a package of hot dogs to make this fast and tasty dish. But I’ve designed a “souped-up” version of this weeknight favorite that piles on a few extra layers of flavor.

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You should know by now, dear readers, that I am of Irish blood and that I love to celebrate St. Patrick’s Day! While a hearty loaf of brown Irish Soda Bread usually graces our table on this festive day, this year, I decided to branch out and make a spotted dog. After comparing many sources, I decided to base my version on a recipe whose source was right in the heart of Ireland.

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