When I was young, my mother would make me coffee milkshakes.

All. The. Time.

SAVE THIS BAILEY’S RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Some milk, coffee ice cream, a bit of coffee syrup (because it’s a staple in any home in Rhode Island – after all, coffee milk IS the official state drink) and…an egg.

A raw egg.

There were occasions when I’d say I’d want a shake and she’d offer to make it for me or sometimes she’d just bring it up out of the blue. I certainly wasn’t going to pass one up!

If you like this Homemade Bailey’s Irish Cream, take a look at these other recipes your favorite bloggers have made using Davidson’s Safest Choice™ Pasteurized Eggs:

Homemade Avocado Mayonnaise from Mimi Avocado
Lemon Curd Ice Cream  (low carb and gluten-free) from All Day I Dream About Food
Eggnog Smoothies from Recipe Renovator
No-Bake Lemon Cream Graham Cracker Icebox Sheet Cake from The Naptime Chef
Frozen Strawberry Lemonade Pie from NeighborFood

Try making these Bruléed Eggs for breakfast!

Now, I love and I mean LOVE my coffee shakes and in hindsight, I now realize it was a bit odd that she always said, “go sit in the living room and I’ll make it for you”. There was a method to her madness.

As a loving mother, you always want the best for your children, and providing them with good nutrition is part of it. I understand that and there’s no doubt that she loved me. But did she realize that with the consumption of raw eggs meant she could have been doing more harm than good?

Maybe she thought the good far outweighed the bad. After all, it was the late 70’s / early 80’s and I don’t think people paid too much attention to salmonella. However, I do know she wouldn’t have intentionally done anything to jeopardize my health. She was probably only trying to put a little meat on my bones since I was a bit on the thin side.

She was busted one day when I walked in on her just as she was cracking the egg into the blender.
Boy, but those coffee shakes sure were delicious.

Now, with Davidson’s Safest Choice Pasteurized Eggs I can crack an egg into my own coffee shake. With these eggs, we don’t have to worry about salmonella health risks, and that really excites me!

Even though they’re older, my kids (or even ME! OOh, and future grandchildren should I ever be graced with any) can lick the beaters when I’m making some sweet treats, too and not have to worry about becoming sick.
You’ll be able to tell that your eggs have been safely pasteurized before you take them home by opening up the carton at the store and seeing their mark on each egg.

Aren’t they gorgeous?

Please take a look at the Davidson’s Safest Choice™ Pasteurized Eggs website to learn more if you’re not yet familiar with them. You can follow them on Facebook, Instagram, Pinterest, Twitter, and YouTube.

You can also use their store locator to find out where you can find them in your area and search for more great recipes using eggs you can feel great about serving your family!

The possibilities with these eggs are endless! I’m excited to make recipes I’ve been hesitant to because they called for eggs that hadn’t been cooked. Case in point, the recipe card pictured above is this Bailey’s recipe from my Grandmother, circa 1960.

Needless to say that it’s been sitting in my recipe book for years.
Enjoy your Homemade Bailey’s Irish Cream this St. Patrick’s Day or on any holiday thanks to Davidson’s.

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Print

Homemade Bailey’s Irish Cream

Author Lynne Feifer

Ingredients

• 3 Davidson's Safest Choice™ Pasteurized Eggs
• 1 cup heavy cream
• 1 can sweetened condensed milk
• 2 ½ teaspoons honey
• 1 tablespoon chocolate syrup
• 1 cup honey whiskey plain whiskey can be used as well

Instructions

• Blend the eggs in the blender.
• Add the other ingredients and blend until well mixed.
• Serve alone over ice or with other beverages.
• Store in an air-tight container and keep refrigerated for up to one week.
• Mix or shake well before serving.

Don’t forget to try out these other alcoholic drinks…

Pina Colada Milkshakes

Strawberry Mojitos

Blue Ocean

I am proud to be partnering with Davidson’s Safest Choice™ Pasteurized Eggs to bring you this post. I have been compensated, but as always, all opinions are 100% my own.

Thank you for reading and supporting those brands that I believe in so that I can continue to bring you great content and delicious recipes here at 365 Days of Baking and More! 

The post Homemade Bailey’s Irish Cream appeared first on 365 Days of Baking.

Let’s face it. I love to eat.

This is a sponsored conversation written by me on behalf of Cobblestone Bread Company via Burst Media. The opinions and text are all mine.

And I love to eat food that’s really good!

Ok, I’m not tooting my own horn or anything and something I rarely do is tell you what I think of the recipe at the beginning of any post, but this sandwich…I just can’t wait to share it with you!
Yeah.

I really, really think you need this in your life.
Amen. Over and out. Fini.

I mean, just LOOK at this thing, would you?
It’s a soft, delicious, Cobblestone Bread Co. (CBC) Corn Dusted Kaiser roll that sets the stage.

Then making its debut appearance is this oh, so perfect shredded barbecue chicken dressed in a slice of Monterey Jack / Colby cheese, a spoonful (or more if you’d like) of creamy coleslaw and crowned with…get this…homemade onion strings!!

Hunh? What did I tell you? Wait, I do believe I see you drooling. Here, *handing you a napkin* there’s a little to the right of your mouth.

We all know that in order to make a great sandwich, you need to have great ingredients. Actually, it’s that way no matter what dish you’re making, really.

With a sandwich though, you can have the absolute best ingredients for the inside, but if the bread holding it all together doesn’t cut it, then it will be a huge disappointment. Am I right?

Seriously, do you think that these kinds of insides could just go on any kind of bread – a pita or a wrap, perhaps? No way, not happening.

I was excited to use the different CBC breads to see which one would fit best with this sandwich and I’m pleased to say that the Corn Dusted Kaiser Rolls really rocked it!

But…you may not be a Kaiser roll kind of person. That’s ok because Cobblestone Bread Co. has you covered with plenty of other delicious choices and each is perfect for your Game Day sandwiches. That’s right, March Madness is upon us – basketball, basketball, BASKETBALL! Filled out your brackets yet?

What better way to celebrate your favorite team and cheer them on than by having a party with your friends and eating some delicious sandwiches?

That’s why this chicken sandwich is such a winner – you put the ingredients into the slow cooker and in four hours, your chicken is ready to go. Who wants to be working hard on a meal before company comes? Not me! (I always have a house to clean and my brackets to worry about. haha)

If you love using your slow cooker, these Sloppy Joes are a delicious and easy meal to make for any busy weekday.

Print

Slow Cooker Chicken Sandwich

Author Lynne Feifer

Ingredients

• 4 boneless skinless chicken breasts
• ⅓ cup molasses
• 6 tablespoons lemon juice
• 3 tablespoons white vinegar
• 2 tablespoons Worcestershire sauce
• 3 tablespoons brown sugar
• 5 tablespoons water
• 1 12- ounce bottle chili sauce
• 1 teaspoon soy sauce
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground pepper
• 2 cloves garlic minced
• ½ cup diced onion
• ½ cup diced green pepper
• 1 stalk celery diced
• Butter for grilling the rolls
• 1 6- count package Cobblestone Corn Dusted Kaiser Rolls
• 6 slices Colby / Monterey Jack cheese
• 1 pound coleslaw I used store bought
• 1 recipe for onion strings

Instructions

• Place into the slow cooker the molasses, lemon juice, vinegar, Worcestershire sauce, brown sugar, water, chili sauce, soy sauce, salt, pepper and garlic. Whisk together.
• Add the onion, green pepper and celery.
• Place the chicken breasts into the cooker in a single layer, if possible, making sure each is submerged in the sauce.
• Cook on high for 3 1/2 hours.
• Transfer chicken to a plate and shred with two forks.
• Return to slow cooker, reduce heat to low and cook for an additional 1/2 hour.
• Spread butter on each half of the Cobblestone Corn Dusted Kaiser Roll and grill until lightly browned over medium heat.
• Place approximately 1/2 cup of the chicken on each roll.
• Top with a slice of the Colby / Monterey Jack cheese.
• Add approximately 1/4 cup cole slaw.
• Top with a few onion strings

I rate everything I make on a scale of 1 -4 with 4 being the best and…guess what? Yuppers…
These Slow Cooker Chicken Sandwiches earned a whopping 4 Rolling Pins!!
Woohoo!!

That homemade barbecue sauce for the chicken was perfect, but when put onto a Cobblestone Bread Co. Corn Dusted Kaiser Roll, topped with a slice of cheese, coleslaw, and those onion strings?? Man, oh, MAN!!!
Yeah, baby, 4 rolling pins!! ‘Nuff said.

CBC has a wonderful variety of Pinterest boards where you can pin great ideas for your Game Day sandwiches. They even have a board with instructional videos from their CBC chef showing sandwich shortcuts!
You can also follow them on Facebook, Instagram, and YouTube.

What kinds of sandwiches will you be making with Cobblestone Bread Co. bread for your 2015 NCAA March Madness Game Day party? We’d love for you to share them with us on social media using #ShareaSandwich and tag them with @CBCBreads!

Comments submitted may be displayed on other websites owned by the sponsoring brand.

This is a sponsored conversation written by me on behalf of Cobblestone Bread Company via Burst Media. The opinions and text are all mine.

The post Slow Cooker Chicken Sandwich appeared first on 365 Days of Baking.