HOMEMADE IRISH CREAM

Sue writes: "Everyone I give this to can't believe how great it tastes and everyone wants the recipe. The recipe calls for uncooked eggs. Never heard of anyone ever getting sick from it but if you prefer not to use the regular eggs, you might try it with the egg scramblers [or pasteurized eggs]. I haven't tried it using them."

INGREDIENTS

• 2 large eggs
• 1 can condensed sweetened milk (not evaporated)
• 1-1/4 tablespoon Hershey's chocolate syrup
• 1 cup cream or half and half
• 1 cup whiskey (Irish, Seagrams 7 or other)
• 3 tablespoons white Creme de Menthe (Optional. You may omit if you don't want a slight minty taste or just use 1 tablespoon if you want to. I have made it both ways and like them both.)
• 1/2 teaspoon honey

Put all the ingredients in a blender and blend on high for at least one minute. Chill. Keeps in fridge for 5 months.

About Sue: Sue's email address is MOM2DKB@aol.com. Check out her tips for reducing the fat grams in recipes at Cooking Tips: Oil and Butter Substitute and Liquid No fat Substitute.

Other recipes submitted by Sue:

• Cream Cheese and Crescent Rollups
• Dip in Bread
• Cream of Shrimp and Cream Cheese Dip
• Creamy Stuffed Shells
• Cheesy Baked Hash Browns
• Funny Cake
• The Best Apple Cake

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.