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Green Mountain Coffee

 

 

 


ShopRite® Italian Sweet Crème Coffee Creamer

New Italian Sweet Crème ShopRite® Coffee Creamers are a great way to create your very own coffee house creation! It’s delicious, lactose, and cholesterol free.


ShopRite® Iced Coffee: Mocha or Vanilla, ½ Gallon

Quicker than a trip to the coffeehouse and ready to drink anytime of day, ShopRite® Iced Coffee is always delicious!  Try our sweet and creamy mocha or vanilla varieties, there’s nothing to add but the ice.


ShopRite® Low Fat Coffee Yogurt, 6oz.

For a quick snack or while on the go, try ShopRite® Low Fat Coffee Yogurt. 


ShopRite® Vanilla Caramel Coffee Creamer, 32 oz.

For a delicious blend of rich vanilla and caramel flavors, try ShopRite® Vanilla Caramel Coffee Creamer in your next cup of hot or iced coffee.


Organic Valley

Life’s Better:  In Balance with Breakfast
Melinda Hemmelgarn, M.S., R.D.

Two kinds of people inhabit the earth: early birds and night owls. Those of us who fall into the latter category tend to push the snooze button – repeatedly — waiting till the very last minute to greet the day. We think skipping breakfast will get us just a little more pillow time.

However, the extra half-hearted sleep fails to make up for what we miss in the kitchen — a nutritional kick start to fuel both body and brain. Research shows that we don’t compensate for the nutrients skipped at breakfast with meals later in the day. In fact, dietitians use breakfast eating as a marker for overall diet quality.  Simply stated: we function better mentally and physically when we “break the fast” shortly after rising.

 Breakfast: secret weapon for weight control  

For those who think skipping breakfast results in weight loss, here’s a surprise: Breakfast eating appears to be one of the most protective factors against unwanted weight gain. According to the National Weight Control Registry, which tracks people who have successfully lost weight and kept it off, 78% of the winning “losers” eat breakfast every day.

Skipping breakfast works against weight watchers in several ways. For one, without calories coming in after our long fast, our bodies may try to conserve energy, thereby lowering our metabolic rate. Even though breakfast eaters may consume more daily calories, we are less likely to be overweight. In addition, people who skip or eat a poor breakfast (donut and coffee, candy and soda, for example) may get extremely hungry by lunch time and end up overeating. Or, instead of having a healthful planned meal in the morning, breakfast skippers may reach for snack foods, which tend to be high in calories and often devoid of meaningful and satisfying nutrients.

Too busy for breakfast?
Despite modern technology and labor saving devices, women’s lives show no signs of slowing down. We’re gatekeepers, care-givers and change-makers. Whether we’re working in an office or at home, we wear many hats and manage multiple priorities in our personal and professional lives.

When we’re on the run and short on time, it’s easy to skip breakfast, but we risk shorting ourselves on key nutrients, including protein, calcium and vitamin D.

What we need is a power breakfast…to go. Power breakfasts include a mix of carbohydrate (to fuel brain and muscles), plus nutrient rich protein and fat for staying power to take us to lunch.  “Good nutrition helps a body do wonderful things,” says sports nutrition expert, Nancy Clark, M.S., R.D. – so don’t miss out!

Finding “Balance”…on the run
Balanced diets with regular nourishing meals and snacks help us look great, feel energized, and stay well. Organic Valley’s Organic Balance milk protein shakes can help meet busy women’s unique nutritional needs.  Each creamy, delicious shake provides 16 grams of high-quality milk protein, half our daily requirement for calcium (500  milligrams), plus vitamin D, to go.  The shakes are gluten- and lactose-free, so no worries about gas or bloating.  And because the shakes are certified organic, we can be confident that they’re free of GMOs, synthetic hormones, antibiotic and pesticide residues. These clean, light meals on-the-go require no refrigeration, so they travel well in a purse, backpack, gym bag, briefcase – wherever your day takes you.

When we’re well-rested, well-hydrated, well-nourished and physically fit, it’s easier to reach and maintain joyful harmony in our lives.


Tips and tricks to make breakfast quick, easy and fun:
1. Create competition and offer rewards.  Set a kitchen timer and see if your children can get to the table before the timer goes off. Keep a chart with gold stars rewarding those who make the time, then reward gold stars at the end of the week with an extra half-hour of story time before bed. Our goal is developing the habit of breakfast eating, so when the gold star rewards no longer hold appeal, the habit will be set in stone.

2. Keep easy-to-eat breakfast foods on hand. Stock a variety of dry cereals, plus fresh and dried fruit, and let children mix up new combinations. Choose cereals with no more than 8 grams of sugar (the equivalent of two teaspoons) and at least 2 grams of fiber per serving. Whole grain toast with peanut butter or sliced cheese make quick, nutritious breakfasts too. You can also hard boil eggs the night before and store them in the refrigerator for speedy peel ‘n eat protein.

3. Cook once, eat twice. Over the weekend, make an extra batch of muffins, pancakes, or banana, zucchini or pumpkin bread. Keep the bulk quantity in your freezer and take out what you need the night before. Serve with a glass of organic milk and piece of fruit for a complete breakfast.

4. Plan ahead. Set out cereal bowls, spoons, juice glasses, and napkins the night before to help speed the process.

5. Think outside the box. In 30 seconds flat you can pour cold milk over ready-to-eat cereal and slice a banana on top. However, leftover reheated meatloaf and mashed potatoes works too. Be creative and have fun. What matters is the quality of your meal.

6. Keep a variety of grab-and-go items to supplement small breakfasts. Most kids appreciate having a snack in their backpack to eat on the bus or during a mid-morning snack time. Create your own trail mix and keep it in small refillable sandwich bags. Combine your choice of peanuts, pecans, walnuts, almonds, sunflower or pumpkin seeds, dried cranberries, raisins and dry cereal. Granola bars, cheese sticks, yogurt (remember the spoon), and fresh whole fruit, travel well too.

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Cheese 101

1. Affine

The French word for “to finish or refine”; also used to describe a perfectly ripe cheese.

2. Aging

The process of curing or ripening cheeses in carefully controlled environments to allow the development of microorganisms that accentuate the basic cheese flavors.

3. American cheese

American cheese is widely recognized by its mild and creamy flavor, white or orange-yellow coloring and easy-to-melt quality. You can count on this all-time family favorite to be at home everywhere — from the dinner table to the picnic table, and from lunch boxes to luncheon buffets.

Not only does American cheese make delectable grilled cheese sandwiches and superb chef’s salads, it’s also perfect in cream-based soups. It melts beautifully over vegetables and baked potatoes, and makes a classic topping for cheeseburgers.

Pair American cheese with red wine, beer, milk, iced tea or soft drinks.

4. Ammoniated

A term describing cheese that smells of ammonia as a result of being overripe or improperly ripened. A hint of ammonia is not objectionable with white bloomy rinds after they are first unwrapped, as they should be allowed to breathe.

5. Annatto

A natural vegetable dye used to give many cheese varieties—especially New York and Wisconsin Cheddars and many English cheeses—a yellow-orange hue.

6. Asiago cheese

Asiago is an Italian cheese with a flavor similar to a blend of aged Cheddar and Parmesan. This cow’s milk cheese is named after its point of origin—a quaint village in the Northern part of Italy. Young Asiago has a mild and sweet flavor while aged Asiago is well-loved for its sharp, fruity flavor.

Young Asiago can be chunked or sliced for sandwiches, wraps or snacking. Aged Asiago is the perfect grating cheese and can be added to soups and salads.

Pair Asiago with Late Harvest Gewurztraminer, Cabernet Franc, Pinot Noir, Beaujolais, Chardonnay, Riesling, Sauvignon Blanc, Pinot Blanc, Burgundy, Merlot, Dolcetto or Barbera.

7. Bleu

The French word for blue.

8. Bloomy Rind

The white, sometimes mottled rind that grows on soft-ripened cheeses such as Brie and Camembert.

9. Blue cheese

Blue cheese offers flavors ranging from delicate and only slightly tangy to richly earthy and very sharp. Textures can range from crumbly to readily spreadable. This cheese is easily distinguished by the green-gold marbled interiors. The blue streaks are a result of mold from harmless bacteria that is added during manufacturing. Though all blue cheese shares the basic flavor of Penicillium Roquefort, different milks make them individually distinctive.

Blue cheese can be used to make salad dressing and dips, and works well in pasta dishes, omelets, crepes and soufflés. It can also be served for dessert with fresh fruit. Pair blue cheese with Pinot Noir, Burgundy, Port, Late Harvest Riesling, sweet reds or whites, fruity reds, Amarone or Port.

10. Brebis

The French word for cheese made from sheep’s milk.

11. Brick cheese

Brick cheese is ivory to creamy yellow in color with flavor that ranges from very mild to pungently sharp. The cheese, which originated in Wisconsin, is dotted with small, round openings. When young, brick has a mild and sweet flavor with a touch of nuttiness. It is easy to slice and makes a perfect melting cheese at this stage. The more pungent variety resembles the surface-ripened beer cheese, or beer kase, of Germany with a strong flavor that increases with age.

Brick cheese is great over casseroles and soups and makes a particularly good sandwich with pumpernickel bread and raw or sautéed onions.

Pair mild brick cheese with light red wine or beer and aged brick with fruit juices, iced tea or lemonade.

12. Brie

Brie is the most popular of all imported French cheeses. This soft-ripened cheese is made with cow’s milk and has a white or off-white bloomy rind and a soft and slightly runny interior with a mild glossy paste.

Brie should be eaten when it is “affine” or fully ripened. The aroma should be reminiscent of fresh mushrooms and always pleasant. A chalky texture is a sure sign that it was cut before its peak. As with most cheese, brie should always be served at room temperature so its full texture and flavor is allowed to develop.

Brie has its origins in the region of Ile-de-France not far from Paris and can be traced back to the 5th century.

Serve brie at room temperature with fresh fruits and walnuts or layer with sun-dried tomatoes and bake en croûte for a special treat.

Pair brie with Bordeaux and Burgundy wines.

13. Bufala

The fresh Mozzarella cheese made from the milk of water buffalos in Italy.

14. Butterfat

The ratio of protein and fat that remains in a cheese after all the water is removed. Cheese is essentially made up of water, fat and protein. 50% butterfat means that half of the dry matter is fat, and the other half is protein and minerals. Butterfat percentage is very different from the percentage of fat in a cheese.

15. Buttermilk

The low-fat liquid that is drained off in making butter.

16. Cabra

The Spanish word for goat and goat’s milk.

17. Caerphilly

Caerphilly is a semi-firm cow’s milk cheese that is mild and creamy with a buttery flavor that finishes with a hint of lemon. This English cheese originated in Wales in the late 20th century. When demand exceeded Wales’ capacity, they persuaded cheesemakers in Somerset, England, to make the product; it has been an English favorite ever since.

Caerphilly is the perfect snacking cheese and can be served with fruit, bread, chutney or preserves.

Pair Caerphilly with dry white wines.

18. Camembert

A soft-ripened cow’s milk cheese with a white bloomy rind and a flavor that ranges from mild to distinctively full depending on its age. Camembert has been exclusively produced in Normandy since the end of the 18th century. Similar to brie in texture, authentic “A.O.C.” Camembert’s subtle differences of flavor are indicative of the rich milk produced by the cows that graze on the grasses local to the coastal region of Normandy. Camembert is a gorgeous addition to any cheese plate. Packaged for sale both here and in France in small, round wooden boxes, there are actually societies in France dedicated to collecting the colorful and informative Camembert labels.

Camembert can be served for dessert with apples, grapes and walnuts, or try a classic Parisian fast food lunch— a thin crispy baguette cut in half with ripe Camembert.

Pair Camembert with white Burgandys, Rhine whites, Pinot Noir or Gamay.

19. Capra

The Italian word for goat and goat’s milk.

20. Certified Organic

Consisting of at least 95% organic product ingredients. Cannot include genetically modified foods (GMO). Animals must be fed 100% organically grown feed and given access to outdoor land and pasture. Antibiotics cannot be used.

21. Cheddar

Cheddar is a cow’s milk cheese that is widely regarded for its rich, full flavor.

As Cheddars age, they become more complex in flavor, appearance, texture and aroma. With each passing year of aging, they gradually change from a fresh milky flavor and soft, almost rubbery, texture to classic cheeses that are rich in flavor, crumbly in texture, pleasantly sharp in taste and acidic in aroma.

Cheddar’s trademark sharpness develops at about two years into the aging process, and is due to the increasing concentration of salts and acids that begin to build in the cheese. At about this time, the salts begin to bind to themselves and form small crystals. At about three years of aging, the salts begin to form small granules and by five years the salts can form into small, “crunchy” grains. This is a natural and desirable part of the aging process and it adds to the complexity of the cheese and its flavor appreciation.

Aged Cheddar’s texture should be both dry and crumbly, but still rich, creamy and full bodied. The aroma should be an invitation to the upcoming flavor, but should be clean, pleasant and slightly tingly to the nose.

Cheddar can be added to cream-based soups or sauces, shredded over baked potatoes or melted over steamed vegetables and baked dishes. It is also great in a traditional toasted cheese sandwich or served with a slice of apple pie. Pair Cheddar with red wines like Zinfandel or Merlot and with pale ales or stout beers.

22. Cheddaring

The traditional English way of preparing curds in Cheddar making that enhances its texture, stacking the curds to let the whey drain.

23. Cheese Dip

Very soft cheese infused with a wide variety of flavors.

24. Cheese Spread

Soft, spreadable, cheese-based products available in a wide variety of flavors.

25. Chèvre

The French word for goat and goat’s milk. Chèvre is typically used to describe fresh goat cheeses with a snowy white color, mildly tangy flavor, a soft yet slightly crumbly texture and a fresh dairy fragrance. There are literally dozens of different goat cheeses produced in France and the United States today. The range of flavors and textures can vary as much as any of the cheeses made from cow’s milk. Goat cheese is relatively low in fat, easily digested and a wonderful source of calcium and protein. Chèvre can be covered in herbs such as thyme or rosemary, spices like black pepper or green peppercorns, a fine vegetable ash or served au naturel. For good reason, it remains one of the fastest growing categories of cheese.

Serve chèvre as a dessert cheese with fresh fruit or spread on baguettes or bagels.

Pair chèvre with Rhone reds, Pouilly-Fumé or Sancerre.

26. Colby

Colby is a semi-firm cheese that is produced in the same style as Cheddar, but features a softer, semi-firm texture. Colby comes in a warm, orange color, is peppered with tiny holes and features a rich, welcoming flavor.

Colby makes the perfect addition to roast beef, turkey and ham sandwiches. It also works well when cubed in macaroni salad or shredded as a topping for chili.

Pair Colby with red wines, beer, white grape juice or apple cider.

27. Colby Jack

Colby Jack (also called Marble Jack or Co-Jack) is the perfect marriage of the flavors, textures and orange and white colors of Colby and Monterey Jack. The cheese is semi-firm with a mild, creamy flavor and distinctive orange and ivory marbling.

Colby Jack adds wonderful eye-appeal and flavor to cheese platters, pizzas, casseroles and sandwiches. It can also be used for nachos, cut into sticks as a snack and cubed for garden or fruit salads.

Pair Colby Jack with fruity wine or white grape juice.

28. Crème

A classification of cheese derived from the butterfat content. Double crème cheeses contain at least 60% butterfat: Havarti, Gouda or Brie. Triple Crème cheeses contain at least 70% butterfat: Gournay and St. Andre.

29. Devon Cream

Devon Cream is a clotted yellowish cream with 55-60% fat content. It is so thick it does not need whipping.

Serve Devon Cream in tea, over berries, fruit salad, fruit pies or cakes. It can also be served with waffles, crepes and scones for the perfect English Cream Tea. Add it to horseradish to make a delectable sauce for beef, or use in tomato sauce for pasta.

Pair Devon Cream with Sancere or Semillon.

30. Dry Matter

All the components of cheese solids excluding moisture. Dry matter includes proteins, milk fat, milk sugars and minerals.

31. Edam

Mild and tangy semi-firm table cheese with a pale yellow interior and a red wax rind. Created over 600 years ago in the town of Edam, Holland. It is second only to Gouda as Holland’s most exported cheese. This cow’s milk cheese is known for its mild and sometimes salty flavor and makes a good alternative to Gouda.

Serve Edam with peaches, melons, cherries and apricots, or atop your favorite cracker.

Pair Edam with beer or American Rieslings.

32. Emmenthaler

The Swiss word for Swiss cheese.

33. Eye

A hole within cheese that is caused as a result of fermentation during the curing process. Eyes are common in all Swiss-type cheeses.

34. Farmer’s Cheese

Similar to a firm cottage cheese with a rich, creamy taste and semi-soft, crumbly texture. Farmer’s cheese is ivory to creamy yellow in color and has a buttery flavor. This traditional favorite is firm enough for cubing, shredding or slicing.

Farmer’s cheese is ideal for casseroles, dips, au gratin potatoes, macaroni and cheese, blintzes and desserts. It can also be served with pastrami on dark pumpernickel bread or sliced and served with crackers and fresh fruit for snacking.

Pair farmer’s cheese with fruity white wine, iced tea or coffee.

35. Farmhouse

A term referring to artisanal cheeses handmade on farms in England and elsewhere.

36. Fat

Many cheeses have 8 grams of fat per ounce (1 ounce = 28 grams). Low fat and reduced fat cheeses have between 3 and 6 grams per ounce. There is little that will be saved in the way of fat and calories by eating a low-fat cheese and much to lose in flavor, texture and quality. Flavor in cheese is greatly due to its fat content.

37. Feta

A white, pickled cheese that has considerable salt added to prolong its keeping quality. Feta’s manner of curing 4 to 6 weeks in a brine bath distinguishes it from all other cheeses. This brining process gives feta a soft, crumbly texture and a strong, salty flavor.

The original feta was a sheep’s milk cheese made in the Balkans, especially Greece. It is often made from a mixture of sheep’s and goat’s milk, or goat’s and cow’s milk and sometimes it is made from cow’s milk alone. Imported feta has protected name status and can only come from Greece.

Feta may be eaten as a table cheese. It also crumbles perfectly onto Mediterranean salads. Because it melts so beautifully, it is used in a wide variety of cooked dishes. Pair feta with Muscat or Beaujolais.

38. Fondue

A delicious combination of Gruyere and Emmentaler. Fondue is one of the national foods of Switzerland. It is a communal meal where all the diners use slender forks and immerse bite size portions of toasted bread into a large pot of melted cheese. Fondue is wonderful at festive holiday celebrations or intimate dinners for two. Everyone will love dipping into this luscious and creamy cheese combination!

Serve fondue with hearty bread cubes, crackers, fresh vegetables and fruits for dipping.

Pair fondue with Chablis, Pomerol or Chasselas.

39. Fontina

The original Fontina is only made in the Aosta Valley of northern Italy from unpasteurized milk. The initials CPF (Consortium of Fontina Producers) appear on each wheel certifying its origin. Fontina has a delicate, nutty, almost honeyed flavor, somewhat like Swiss Gruyere but sweeter and more buttery. It is a medium ripened cheese, with a smooth, elastic, straw-colored paste that has sparse round holes. Techniques used to make Fontina resemble those used for Swiss cheeses however a very different starter culture produces distinctive flavors and only a few tiny holes. Depending on age, Fontina is mild and milky, faintly nutty or memorably complicated in flavor.

Fontina makes a fine eating cheese when served as an appetizer, snack or dessert. It is also very versatile in cooking.

Pair Fontina with Gamay Beaujolais, Pinot Noir, Riesling, Gewurztraminer, light red and fruity white wines or bock beer.

40. Formaggio

The Italian word for cheese.

41. Fromage

The French word for cheese.

42. Gorgonzola

Exceptional flavor with a rich, creamy texture and beautiful, consistent greenish blue veining. It is a cow’s milk cheese that is known for its slightly piquant, full, earthy flavor. Gorgonzola gets its name from the town located in the Po Valley near Milan where it has been made since A.D. 879.

Heat and toss gorgonzola with pasta or stir it into risotto or mashed potatoes. Gorgonzola matches nicely with fish, poultry and beef dishes and makes a nice snack with pears, apples, walnuts, cashews and apricots.

Pair gorgonzola with red wines like Pinot Noir, Merlot and Zinfandel, or dessert wines like Port and Late Harvest Rieslings.

43. Gouda

A semi-soft to hard cheese similar to Edam. Aged one to four months for a mild and buttery flavor.

Originally from the village of Gouda, northeast of Rotterdam, in the Netherlands, Gouda cheese, pronounced “how-da” by the Dutch, was already being exported to other countries as far back as the 13th century. Today, Gouda is the largest selling cheese in Holland representing 60% of all cheese production. It is typically encased in an inedible red wax rind. Made from full cow’s milk it has a semi-firm, straw-colored body scattered with a few small irregular holes. Gouda’s nutty and mellow flavor is also available in a smoked variety.

This classic snacking cheese is also excellent on sandwiches and burgers, or on a fruit tray.

Pair Gouda with Beaujolais Villages or lager beer.

44. Grana

The Italian term for hard-grating cheese.

45. Grana Padano

Hard, straw-colored cow’s milk cheese from Northern Italy’s Po Valley that is very similar to Parmigiano Reggiano®. Grana Padano has become popular in the states for its mellow, nutty flavor. Grana means “grain” in Italian and originates from the 11th century. Its main differences from Parmigiano Reggiano® are that it is allowed to be handmade year round and can be sold after it has aged a shorter period of time. Its name is legally protected “D.O.C.,” and production is strictly controlled. Made from partially skimmed cow’s milk, Grana Padano is very high in protein and other nutrients. It has a compact grainy texture and an inedible hard oily rind.

Grana Padano can be grated and served in pasta dishes, soups and salads, or eaten with dried fruit and nuts.

Pair Grana Padano with Barolo, Chianti or Brunello.

46. Gruyère

An earthy hard cheese with a nutty and fruity flavor. Inedible light brown natural rind is stamped with “Gruyère” and “Switzerland” in blue or red. This cow’s milk cheese is aged a minimum of 100 days and is peppered with tiny round holes.

Gruyère originated before the 12th century and is named after the District of Gruyeres in the canton of Fribourg in French-speaking Switzerland. As with all the other name-controlled Swiss cheeses, always look for the Swiss Seal and Swiss name on the rind of the cheese.

Gruyère can be mixed with Emmental for fondue, used for making Mornay sauce or melted over vegetables.

Pair Gruyère with Rhone whites, Pinot Noir or Cabernet Sauvignon.

47. Havarti

An all-natural cow’s milk cheese with small irregular holes, a mild and creamy flavor and tangy, milky aftertaste. This rindless cheese is ivory in color and is available plain or can be infused with a variety of flavors like dill, caraway, jalapeño or herbs and spices.

The entire Danish dairy industry owes its present vitality to one very industrious Danish farmer, Hanne Nielsen, a 19th century cheesemaker who traveled throughout Europe in search of new techniques. She created Havarti, named it after her farm, and it became one of the world’s most popular cheeses. Havarti is a semi-soft table cheese known for its versatility.

Serve Havarti on a fruit plate with apples, folded into omelets or added to a sandwich.

Pair Havarti with American Merlot, Spanish Rioja Crianza or beer.

48. Iberico

A hard Spanish cheese made from a mixture of goat, cow and sheep’s milk for a sweet, tangy, hearty flavor. Iberico is very similar to Manchego in appearance as it also has the characteristic dark ivory, inedible black rind with an embossed basket-weave pattern as well as a firm, dry textured interior. Its main difference is its sweet tanginess and somewhat milder flavor.

Serve Iberico with quince paste, Spanish Jamón, chorizos or grated on pasta.

Pair Iberico with Ribera del Duero or Tawny Port.

49. Kaas

The Dutch word for cheese.

50. Kase

The German word for cheese.

51. Lait Cru

The French term for raw milk.

52. Leyden

Hard cheese that features a spicy fragrance, a dense yellow interior and a dry, tangy flavor from the addition of cumin and/or caraway seeds.

Named after the Dutch city of Leiden, this is one of the most important cheeses of Holland. Its rind is covered in an inedible red wax, or sometimes with mustard yellow, and is always imprinted with the famous crossed keys that are the symbol of its town of origin. Leyden is made using partly skimmed cow’s milk and buttermilk. Legend has it that this flavorful cheese inspired the saying: “Once a Dutchman eats a piece of Leyden, he is spoiled for any other cheese.”

Leyden can be melted over rice and beans or cut and served with salami, ham, pickles and onions.

Pair Leyden with full-bodied beers, Gin or Zinfandel.

53. Liederkranz®

An American replication of Germany’s Limburger cheese that has the same texture and unique aroma, but features a distinctively robust and buttery flavor. Liederkranz® cheese has a moist, edible, golden yellow crust with a pale ivory interior and a heavy, honey-like consistency. It is a time-tested favorite of cheese connoisseurs who appreciate strong aromas and full flavors.

Liederkranz® cheese is best on sandwiches made with dark bread, but it can also be served as an appetizer, added to salads or served with fruits.

Pair Liederkranz® cheese with dark beers.

54. Mahón

Ripened in underground caves with an almost Parmesan-like flavor with nutty, sharp and rustic overtones. This semi-soft cow’s milk cheese is pale amber in color and surrounded by a natural, inedible orange-brown rind that is rubbed with olive oil and paprika.

Mahón is produced on the Balearic Islands in the Mediterranean off the east coast of Spain. One of the few Spanish cheeses made from cow’s milk, it is also one of the Denominación de Origen “D.O.” protected cheeses. Ripened in underground caves for at least six months, Mahón develops an orange-brown rind from the paprika and olive oil it is brushed with during its aging. It is Spain’s most popular cow’s milk cheese.

Place shards of Mahón into extra virgin olive oil with fresh rosemary or slice and serve on tapas with gazpacho.

Pair Mahón with Priorat white, dry Madeira, Cava and pale ales.

55. Manchego

Sheep’s milk makes Manchego tangy and hearty. When aged in olive oil it has a warm and rustic flavor. It is surrounded by an inedible hard rind that is pale yellow to gray-green or black in color. This rind presents an unusual basket-like pattern that is embossed into it from the woven straw used to hold the pressed curds. Its interior is a dark ivory to yellow color. Manchego is a firm cheese with a compact, dry texture.

The most well known of all the Spanish cheeses, Manchego is one of Spain’s Denominación de Origen “D.O.” cheeses. It is produced in La Mancha in Central Spain. Manchego is one of the great cheeses of the world.

Manchego can be served with Spanish olives or as a dessert with dried fruit and nuts. It also works well with quince paste and is frequently found in tapas or grated on vegetables.

Pair Manchego with dry Sherry, Madiera or Tawny Port.

56. Mascarpone

Mascarpone is a sweet, creamy cow’s milk cheese that is pale cream in color. It is a major ingredient in Italian tortas.

Mascarpone can be served as is or combined with other ingredients to make desserts, fillings, toppings, dips and spreads. It can also be stirred into soups and sauces.

Pair Mascarpone with dry sparkling wines like Champagne.

57. Monterey Jack

A creamy white, smooth-textured cheese with a gentle flavor and easy-to-melt quality. Monterey Jack has a semi-soft texture, an off-white color, is peppered with small holes and has a mild to mellow flavor.

Melt Monterey Jack in quesadillas or on nachos. It can also be baked in quiches and enjoyed on sandwiches.

Pair Monterey Jack with white wines, iced tea, lemonade or cider.

58. Mozzarella

A creamy, semi-firm, white cheese with a smooth texture and a mild flavor. Smooth melting quality and a fresh taste make this a cheese the whole family can enjoy.

Enjoy Mozzarella on pizza or in lasagna, baked ziti and other Italian dishes. Try it melted on bruschetta or grilled eggplant slices, or serve it with prosciutto and olives on focaccia or with tomatoes and basil in a salad.

Pair mozzarella with light red wine, beer and fruit juices.

59. Muenster

Muenster is a semi-soft cheese with a rich, smooth and creamy texture, a mild, tangy, buttery flavor and a distinctive orange rind.

Enjoy muenster on sandwiches, burgers and in casseroles. Serve it cubed for cheese platters, or melt on toast for a delicious breakfast.

Pair muenster with beer, juice, cider or fruity wines.

60. Mun-chee®

A very mild, sweet semi-soft processed cheese made from the finest ingredients under the highest quality controls. Sometimes called “Sweet Mun-chee,” this rindless cow’s milk cheese is a certified OU kosher product. This means the production of the cheese, starting from the manufacturing of every ingredient, is watched over by special rabbinical inspectors to insure the strictest of production standards.

Mun-chee® cheese is great for snacking on camping trips and picnics and can be added to omelets, sandwiches and wraps, and macaroni and cheese.

Pair Mun-chee® cheese with soda and iced tea.

61. Murcia al Vino

Murcia al Vino is a young, firm, goat’s milk cheese that has been bathed in red wine during ripening to give it its extraordinary color and add a hint of flavor. The cheese is made from the milk of Murciano-Granadina goats, widely considered to be the best in all of Spain.

Murcia al Vino is great on tapas, melted on a hamburger or veggie burger or fried with tomato sauce. It also makes a great snack.

Pair Murcia al Vino with full-bodied Spanish reds like Rioja or Ribera del Duero.

62. Myzithra

Made from the whey of feta and other sheep’s milk cheeses creating a high protein, low fat cheese. This traditional Greek cheese has been made in Greece for thousands of years and is considered the ancestor of all whey cheeses. In the early years, balls of Myzithra would be wrapped in small sheets of muslin and hung in trees to dry in the sea air. Myzithra is very white and has a smooth texture and salty flavor.

There are two types of Myzithra: a young one which is slightly salted and has a texture and flavor similar to Italian Ricotta Salata (another whey cheese), and aged Myzithra which is hard and grainy and is an excellent substitute for Romano for grating on pasta or salads.

Cube Myzithra and add to ripe tomatoes drizzled with olive oil or serve with dried figs and nuts.

Pair Myzithra with strong coffee or ouzo.

63. Parmesan

A classic Italian hard cheese made with cow’s milk. Parmesan is pale yellow with a granular texture and a sweet buttery and nutty flavor that intensifies with age.

Serve Parmesan as a table cheese shaved over salads and steamed vegetables Add freshly grated Parmesan to casseroles, pizza, pasta, mashed potatoes, risotto, soup or cream and tomato sauces.

Pair Parmesan with red wines like Barolo or dessert wines like Vin Santo.

64. Parmigiano Reggiano®

Among the world’s great and versatile cheeses dating back to the 13th century. Parmigiano Reggiano® is handmade exactly the way it was 700 years ago, by men called “casaros” who apprentice their craft for over a decade before they are allowed to make even one wheel on their own.

Completely natural, very high in protein and easily digested, Parmigiano Reggiano® continues to grow in popularity around the world. One of the name controlled cheeses of Italy, Denominazione Di Origine Controllata or “D.O.C.”, there are many imitators that call themselves Parmesan, but the real one is easily spotted by its name Parmigiano Reggiano® etched around the sides of every 75 lb. wheel.

Parmigiano Reggiano® is a hard straw-colored cheese that is made with partly skimmed cow’s milk. It has a compact grainy texture and an inedible natural dark oily rind. It is aged from 22-24 months up to three years.

Grate Parmigiano Reggian®o onto pasta, soup and salad or serve as a dessert with dried fruits and nuts.

Pair Parmigiano Reggiano® with Chianti, Barolo or Brunelo.

65. Pasta Filata

Cheeses whose curds are heated and then kneaded and stretched to become elastic. The Italian term for plastic-curd type cheeses.

66. PDO

Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) symbols were created by the European Union (EU) to protect the names and reputation of specific regional foods from misuse and imitation. The legislation for these seals was formed in 1992 and is enforced by the EU to ensure that foods such as Fontina and Asiago can only be labeled as such if they come from the designated region.

This official labeling process has helped to eliminate unfair competition and protects consumers from misleading, non-genuine products which may be of inferior quality.

To qualify for a PDO seal, a product must be produced, processed and prepared in a given geographical area using recognized know-how.

67. Pencillium

The molds in or on certain cheeses for the purpose of ripening. Penicillium Candidum is used to develop soft-ripened cheeses such as brie; Penicillium Glaucum is used for gorgonzola and Penicillium Roqueforti is used for Roquefort and Danish Blue cheese.

68. Pepper Jack

A creamy, semi-firm Jack cheese embedded with peppers for a tangy, sharp taste. A zesty offshoot of Monterey Jack flavored with spicy peppers.

Use Pepper Jack in quesadillas, nachos and casseroles for a distinctive taste. Pepper Jack can also be added to omelets, cubed in salads and melted over burgers.

Pair Pepper Jack with beer or iced tea.

69. PGI

Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) symbols were created by the European Union (EU) to protect the names and reputation of specific regional foods from misuse and imitation. The legislation for these seals was formed in 1992 and is enforced by the EU to ensure that foods such as Fontina and Asiago can only be labeled as such if they come from the designated region.

This official labeling process has helped to eliminate unfair competition and protects consumers from misleading, non-genuine products which may be of inferior quality.

To qualify for a PGI seal, a product must be closely linked to a given geographical area meaning that at least one of the stages of production, processing or preparation takes place in the area.

70. Plastic Curd

Cheeses whose curds are heated and then kneaded and stretched to become elastic. The Italian term for these cheese varieties is “pasta filata.” Mozzarella, Provolone and string cheese are plastic-curd type cheeses.

71. Provolone

Richly flavored, all-purpose cheese with a mild flavor that sharpens with age. Ivory to pale beige in color.

Serve Provolone with Antipasto platters or dessert platters featuring fresh and dried fruits, or broil a slice over a crock of soup.

Pair Provolone with fruity white wines, coffee and fruit juices.

72. Queijo

The Portuguese word for cheese.

73. Queso

The Spanish word for cheese.

74. Raw Milk

Milk that has not undergone pasteurization. All raw milk cheeses sold in the U.S. are aged over 90 days and safe to eat.

75. Rennet

An enzyme that coagulates milk and separates the curds from the whey. Rennet can come from animal, vegetable or microbial sources.

76. Ricotta Salata

A firm sheep’s milk cheese from Southern Italy or Sicily that is slightly sweet and salty. Ricotta Salata is very different from cow’s milk Italian Ricotta. This pristine white cheese is made from slightly salted curd, and can be aged from three months to a year or more. Ricotta Salata is used for grating and has a milder, less salty flavor than Pecorino Romano.

Enjoy Ricotta Salata cubed on salads or serve with a variety of Italian meats and crusty breads.

Pair Ricotta Salata with Pinot Grigio or Asti Spumante.

77. Rind

The outer surface of cheese that can vary in texture, thickness and color. Cheeses may be rindless, have natural rinds or be covered in wax.

78. Ripe

A descriptive term for cheese when it has arrived at its peak flavor through aging. The optimum period of aging varies widely among cheese varieties.

79. Romano

A top-quality classic Italian cheese with a sharp, tangy and assertive flavor. Romano is a cow’s milk, creamy white cheese that is hard and dense. It has a sharp piquant flavor and is surrounded by an inedible off-white, natural or black rind.

Grate Romano into pasta, steamed vegetables, soups, salads and pizzas. Sprinkle it over quiches or frittatas, or use it with breading to coat chicken, fish or vegetables.

Pair Romano with red wines such as Merlot, Cabernet Sauvignon, Zinfandel or Chianti as well as beer.

80. Room Temperature

Almost all cheeses could benefit from being left out about one to two hours at room temperature, between 65° F and 75° F, before serving so their textures and flavors are allowed to develop.

81. Runny

Soft-ripened cheese varieties often become runny at the peak of ripeness or if placed at room temperature for at least one hour.

82. Sage Derby

Pronounced “darby,” this is a gorgeous, firm table cheese that is flavored with sage. Sage leaves are soaked in water and chlorophyll and then the bright green liquid is added to the cheese curds producing a gorgeous grass green with pale yellow marbling effect and subtly tangy herb flavor. Because of its festive green color, many have taken to using Sage Derby for holiday presentations on Christmas and St. Patrick’s Day. Made with cow’s milk.

Sage Derby makes great sandwiches with ham and sweet onion relish. It also works well in a traditional grilled cheese.

Pair Sage Derby with beer or hard cider.

83. Shropshire

This creamy blue cheese is similar to Stilton, but is much sharper and colored with annatto to give it a bright orange hue. Shropshire is made with cow’s milk and has pronounced veining surrounded by an inedible brown rind. Shropshire is originally from Scotland and marketed in England and is now only produced by several creameries in Shropshire, England.

Shropshire is traditionally served after the meal with sweet fruits or crusty breads. It also works well in salad dressings and sauces.

Pair Shropshire with Port wine and robust reds.

84. Sodium/Salt

Salt is used in the cheese production process to prevent the cheese from spoiling as it cures. Some authentic cheeses are naturally high in salt (Feta, Pecorino Romano), while many others are naturally low in salt (Mozzarella, Swiss Emmenthaler).

85. Stilton

A full, rich and creamy Cheddar-like cheese that is carefully aged to create its distinctive blue veins. This cow’s milk cheese is crumbly, smooth and dense. It’s dark ivory in color with dark blue veining and has a natural crusty brown inedible rind.

Discovered in the early 18th century, when the owner of the Bell Inn in the town of Stilton in Leicestershire, England, tried a Blue cheese made by Elizabeth Scarbrow while visiting a small farm she worked on nearby. The Bell Inn soon had exclusive marketing rights and wagons full of Stilton cheese were regularly delivered to the Inn.

Today, Stilton is England’s only name-protected cheese and is considered the “King of English Cheeses.”

Top sirloin steaks or burgers with Stilton, or use it to make a savory dip or salad dressing. Stilton can also be served with fruit for dessert.

Pair Stilton with robust red wines or Port.

86. String cheese

A cousin to Mozzarella with a mild flavor and a fun shape with strands that kids love to pull apart. Made from part skimmed cow’s milk, it is a healthy, between-meal snack and a great addition to a lunch box. Creamy white in color with a smooth texture and a mild flavor.

String cheese is a popular kids’ snack that can also be used as a topping on pizza, bagels and macaroni and cheese.

Pair string cheese with fruit juices and milk.

87. Surface Ripened

A term referring to cheese that ripens from the exterior. Bloomy-rind, washed-rind and some blue cheeses are surface-ripened; also referred to as soft-ripened.

88. Swiss

This is a classic favorite for the whole family, with a flavor described as mild, mellow, buttery, nutty and rich. Ivory in color with a firm, smooth texture and signature holes.

Use Swiss cheese in casseroles, classic fondues, quiches and classic Reuben sandwiches. It can also be melted over toast or used to top soups.

Pair Swiss cheese with fruity red or white wine, ale or fruit juice.

89. Tomme

The French word for a wheel of cheese made in the mountainous regions of France such as Tomme de Pyrenees and Tomme de Savoie.

90. Vaca

The Spanish word for cow and cow’s milk.

91. Wensleydale

A cylindrical cow’s milk cheese with an inedible natural rind. Wensleydale is moist, creamy and crumbly in texture, with a mild but tangy-tart flavor. The recipe for this cheese dates back to Cistercian monks from the 11th century, during the period of William the Conqueror.

Wensleydale is traditionally served with apple pie, but it can also be used for snacking with chutney and crusty bread.

Pair Wensleydale with dry white wines, beer or cider.

92. Whey

The watery part of milk that is separated from the curds during cheesemaking. There are cheeses made predominantly from whey such as Ricotta.

 


ShopRite® Organic Half & Half

ShopRite® Certified Organic Half & Half is produced without antibiotics, synthetic hormones or pesticides. Enjoy this heart smart, diet friendly choice in your morning coffee or cereal!


Bailey’s Win A Trip to Ireland Sweepstakes

baileys-web

Click here for Sweepstakes rules

BAILEYS® Coffee Creamers ‘Win a Trip to Ireland’ SWEEPSTAKES

Official Rules

NO PURCHASE OR PAYMENT IS NECESSARY TO ENTER OR WIN THIS SWEEPSTAKES.  A PURCHASE WILL NOT INCREASE YOUR CHANCES OF WINNING.

1.  Sweepstakes Description and Term:  The BAILEYS® Coffee Creamers ‘Win a Trip to Ireland’ Sweepstakes (the “Sweepstakes”) begins on March 8, 2014 at 12:00am EST, and ends on March 29, 2014 at 11:59pm EDT (the “Sweepstakes Term”).  All entries must be received by Sponsor during the Sweepstakes Term.  The Sweepstakes is sponsored by HP Hood LLC (the “Sponsor”). 

2.  Eligibility:  The Sweepstakes is open to legal U.S. residents, excluding residents of Puerto Rico, who are 21 years of age or older at the time of the promotion.  Each entrant must have a unique, valid email address.  Entrants who use more than one email address to enter the Sweepstakes will be ineligible.  Employees, independent contractors, officers, and directors of Sponsor, or of its parent company, affiliates, subsidiaries, partners, advertising, promotion, and fulfillment agencies, legal advisors, or Diageo or R&A Bailey & Co., or American Sweepstakes & Promotion Co., Inc., and their immediate family members and persons living in the same household, are not eligible to enter the Sweepstakes. Entry is limited to individuals only: commercial enterprises and business entities are not eligible. THE SWEEPSTAKES IS VOID WHERE PROHIBITED OR RESTRICTED BY LAW and is subject to applicable federal, state and local laws and regulations.

By entering, entrants agree to abide by and be bound by these Official Rules and the decisions of the Sponsor, which are final and binding in all matters relating to the Sweepstakes. Winning a Prize (as defined below) is contingent upon fulfilling all requirements set forth herein.

3.  Sponsor/Administrator: The Sweepstakes is sponsored by HP Hood LLC, Six Kimball Lane, Lynnfield, MA 01940 (the “Sponsor”) and administered by American Sweepstakes & Promotion Co., Inc., 300 State St. Suite 402 Rochester, NY 14614 (the “Administrator”).  Diageo and R&A Bailey & Co. are not sponsors of, participants in, or affiliated with, this Sweepstakes. 

4.  How to Enter:  Visit www.oaktree-technologies.com/BaileysIrelandSweeps (“Website”) during the Sweepstakes Term and complete the online Sweepstakes entry form.  All eligible individuals who complete the entry form automatically will be entered into the Sweepstakes and will have a chance to win one (1) Prize (as defined below). Limit: one (1) entry per person. Limit: one (1) prize per person. Sponsor reserves the right to disqualify any person or e-mail address that submits more than one (1) entry. All required information must be provided to enter and to be eligible to win. Incomplete entries will be disqualified. Proof of entering information at the Website is not considered proof of delivery to or receipt by Sponsor of an entry. Internet entries must be made by the entrant only at the Website. Entries made by any other individual or any entity, and/or originating at any other web site or e-mail address, including, but not limited to, commercial Sweepstakes subscription notification and/or entering service sites, will be declared invalid and disqualified from this Sweepstakes. The use of automated entry devices is prohibited and no mechanically reproduced entries are allowed; all such entries are void. The Sponsor not responsible for: late, incomplete, incorrect, delayed, undelivered, or misdirected entries. All entries become the property of Sponsor and will not be returned.  All entries are subject to Sponsor’s Privacy Policy [http://www.baileyscreamers.com/info/?id=166] and Terms of Use [http://www.baileyscreamers.com/info/?id=162].

5.  Prize Selection:  One (1) Grand Prize Winner and twenty (20) First Prize Winners (for a total of twenty-one (21) winners) will be randomly selected in a drawing on or around March 31, 2014 of all eligible entries received by Sponsor during the Sweepstakes Term. The random drawing will be conducted by the Administrator, whose decisions are final and binding. Administrator will select multiple entries at the time of the drawings in the event that Sponsor needs to award the Daily Prize or Grand Prize to an alternate winner (as described below).  The winners shall be the first selected entry in the applicable drawing.  The first selected winner will be the Grand Prize Winner; the next twenty selected winners will be the First Prize Winners.  If necessary, an alternate winner will be selected based on the order in which the remaining entries were selected in the drawing (“Alternate Winner”). All winners will be notified using the contact information provided on the official entry form.  Winners may be listed on the BAILEYS Coffee Creamers Facebook and/or Twitter profile. Odds of winning a Prize are affected by the number of eligible entries received by Sponsor during the Sweepstakes Term.

6. Prizes & Prize Conditions

Grand Prize: The grand prize winner (“Grand Prize Winner”) will win a trip for two people for seven days/six nights to Ireland consisting of:

           Round trip coach class airfare for two (2) people from the major airport closest to Grand Prize Winner’s place of residence to a major airport in Ireland;

           Double occupancy standard hotel accommodations (one room) for six (6) nights in Ireland; and

           One (1) compact rental car in Ireland.

All other expenses not specified herein are not included in the Grand Prize, including but not limited to: transportation to or from the Grand Prize Winner’s home from or to the airport; additional transportation; rental car airport fees; rental car insurance deductibles; airline baggage fees; all meals for the Grand Prize Winner and guest in connection with travel to or stay in Ireland; applicable taxes; telephone, fax or cable charges imposed while using any accommodations; personal services and expenses such as laundry, valet, room service; gratuities; optional tours; insurance; medical travel documents; and other incidental costs and any other costs not specifically stated herein as being included. The Grand Prize does not include any applicable federal, state or local taxes.  Such additional expenses are the responsibility of the Grand Prize Winner and his/her guest.

Grand Prize Winner and guest must travel on the same itinerary and make all reservations at least forty-five (45) days prior to departure date.  Airline, hotel accommodations and car rental must be chosen from a list of Sponsor approved vendors.  Trip and travel reservations must be arranged through Sponsor’s travel agent.  Trip must be taken by June 1, 2015.  Blackout dates may apply.  Airline, hotel and car rental restrictions may apply. 

Approximate Retail Value (“ARV”) of the Grand Prize is $10,000 (USD).  Grand Prize value may fluctuate based on demand and availability and Winner’s point of travel origin.  Any differences between the stated ARV and the actual value will not be awarded.  In the event the Winner elects not to use all designated prize components associated with the Grand Prize, the Winner will not be afforded any additional compensation or exchange therefore. 

First Prizes: Each first prize winner (each, a “First Prize Winner”) will receive a package consisting of: one (1) BAILEYS Coffee Creamers branded tote (ARV: $34.50), one (1) BAILEYS Coffee Creamers branded travel mug (ARV: $22.50) and two (2) coupons for free BAILEYS Coffee Creamers product (ARV: $9.98) (each a “First Prize”).  The First Prize includes the shipment and delivery of the First Prize to each First Prize Winner.  All taxes, fees and other expenses not specifically listed in the prize description are the responsibility of the winners. 

The total ARV of each First Prize is: $66.98. Total ARV of all First Prizes: $1339.60. Actual retail value of the First Prizes may vary depending on the cost of the products and/or services at the time that the prize is purchased.  Any differences between the stated ARV and the actual value will not be awarded.  The total ARV of all Prizes is $11,339.60.

The prize components are subject to availability and restrictions.  There is no substitution or cash equivalent of any prize components except at the Sponsor’s sole discretion due to unavailability of the prize components for any reason, and only then for a prize of equal or greater value.  The Sponsor is responsible only for prize delivery, and not for prize utility, quality or other attributes. 

7.  Winner Restrictions:  Grand Prize Winner must have a valid driver’s license, valid passport and valid credit card.  Grand Prize Winner’s guest must have a valid passport.  If the Grand Prize Winner’s guest is a minor, Grand Prize Winner must be the minor’s parent or legal guardian.

Potential Winners will be notified using the contact information provided on the entry form.  If a potential winner is unable to be contacted using the information provided, for any reason, the prize will be forfeited, and Sponsor will award the applicable prize to an Alternate Winner. The Alternate Winner will be notified in the same manner described above. If for any reason a potential winner is ineligible or does not accept the prize, no cash or other compensation will be paid, and an Alternate Winner will be selected.  Additionally, if a potential winner is unable to comply with these rules and regulations, an Alternate Winner will be selected.  Sponsor is not responsible for winner limitations that prevent acceptance or use of any prize.  The Sweepstakes entrant preliminarily chosen as the winner of the Grand Prize will be required to sign and return (to the Administrator) an Affidavit of Eligibility, Release of Liability, and Publicity Release within three (3) business days of receipt of such Affidavit and Release, and must possess age-defining documentation (i.e., photo identification) prior to the prize release. Note: The Affidavit/Release sent to a potential Grand Prize Winner will require that the potential Winner provide their Social Security Number to the Administrator, which will be used solely for tax reporting purposes; a copy of the Affidavit/Release will be given to Sponsor to maintain a record for tax purposes. Potential Grand Prize Winner’s guest will be required to execute and return a Release of Liability and Publicity Release within three (3) business days of receipt of such Release.  If the Potential Grand Prize Winner’s guest is a minor, the Release must be completed by the Grand Prize Winner, who must be the minor’s parent or legal guardian.  Failure to execute and return the required documents within three (3) days of receipt may subject the preliminary winner of the Grand Prize to disqualification and, in such case, an Alternate Winner will be selected.  The Sponsor is not responsible for and shall not be liable for late, lost, misdirected or unsuccessful efforts to notify winners. 

Each winner agrees to use of his or her name, likeness, personal information and/or prize information by the Sponsor for promotional purposes in any medium, including but not limited to Sponsor’s social media sites, without additional compensation to the extent permitted by law.  Prizes are not transferable or assignable to another party.

8.  Taxes:  Winners are solely responsible for all applicable taxes associated with receipt of each Prize. The Grand Prize Winner will be issued a Form 1099 reflecting the value of the prize awarded.

9.  General:  By entering the Sweepstakes, each Sweepstakes entrant warrants that, (a) the Sweepstakes entrant has read, understood and followed the ‘Win a Trip to Ireland” Sweepstakes Rules; (b) the Sweepstakes entrant agrees to be bound by the decisions of the Sponsor and the Administrator; and (c) the Sweepstakes entrant is eligible under these Sweepstakes Rules.  Each potential winner and his/her entry may be subject to verification and investigation before being awarded any prizes.  In the event not enough qualified entries are received, Sponsor is not responsible to award more prizes than entries received.  This Sweepstakes shall be governed by Massachusetts law.  By participating in this Sweepstakes, entrants agree that (a) any and all disputes, claims and causes of action arising out of or connected with this Sweepstakes, shall be resolved individually, without resort to any form of class action and Massachusetts courts shall have exclusive jurisdiction over any dispute or litigation arising from or relating to this Sweepstakes and that venue shall be only in Boston, Massachusetts; (b) any and all claims, judgments and awards shall be limited to actual out-of-pocket costs incurred, including costs associated with entering this Sweepstakes, but in no event shall there be a claim or award of attorneys’ fees or costs; and (c) under no circumstances will entrants be permitted to obtain, and entrant hereby waives all rights to claim, punitive, incidental and consequential damages and any other damages, other than for actual out-of-pocket expenses, and any and all rights to have damages multiplied or otherwise increased.

SOME JURISDICTIONS DO NOT ALLOW THE LIMITATIONS OR EXCLUSION OF LIABILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES, SO THE ABOVE MAY NOT BE APPLICABLE TO EACH ENTRANT AND/OR WINNER.

10.  Limitation of Liability:  The Sponsor is not responsible for any incorrect or inaccurate information associated with or utilized in the Sweepstakes, including but not limited to any printing or typographical errors in any Contest materials, or for any technical or human error, which may occur in the processing of entries in the Sweepstakes.  Sponsor has no liability or responsibility for entrant’s participation in or attempt to participate in the Sweepstakes or ability or inability to upload or download any information in connection with the Sweepstakes.  Sponsor is not responsible for any personal injury or property damage or losses of any kind which may be sustained to entrant’s or any other person’s computer equipment, smart phone or mobile device resulting from participation or attempted participation in the Sweepstakes.  The Sponsor assumes no responsibility for any incomplete, misdirected, late, or lost entries, or any error, omission, interruption, deletion, defect, delay in operation or transmission, communications line failure, garbled or corrupted data transmitted, inaccessibility of any entry website, theft or destruction or unauthorized access to, or alteration of, entries or entry data, telephone, cable, satellite, network, electronic or Internet connectivity or other online or telephone network communication problems, errors or limitations of any Internet or telephone service providers, servers, hosts or other providers, failure of any online transmissions to be sent or received, or traffic congestion on the Internet or any entry website.  If, for any reason, the Sweepstakes is not capable of running as planned, including tampering, unauthorized intervention, fraud, or any other causes beyond the control of the Sponsor or Administrator which affects the administration, security, fairness, integrity or proper conduct of the Sweepstakes, then the Sponsor reserves the right at its sole discretion to cancel, terminate, modify or suspend the Sweepstakes.In the event that proper administration of the Sweepstakes is prevented by such causes as contemplated above, Sponsor and/or Administrator will pick the winners from all eligible, non-suspect entries received prior to such action. Entrants agree that the Sponsor, Diageo, R&A Bailey & Co., the Administrator, and their respective parent, subsidiary, and affiliate companies, suppliers, participating retailers, advertising and promotion agencies, printers, distributors, and the respective officers, managers, members, directors, employees, representatives and agents of each and any other person or entity related in any way to this Sweepstakes (collectively, the “Sweepstakes Entities”) will have no liability whatsoever for, and shall be held harmless by entrants against, any and all liability, including but not limited to any death, injury, loss or damage of any kind, resulting in whole or in part, directly or indirectly, from acceptance, possession, misuse or use of a Prize, participation or attempted participation in this Sweepstakes, or while traveling to, preparing for or participating in any prize-related activity.  The Sweepstakes Entities expressly disclaim any responsibility or liability for injury or loss to any person or property in connection with the delivery and/or subsequent use of the prize, or any portion thereof, awarded.

Sponsor reserves the right, at its sole discretion, to disqualify any individual it finds to be tampering with the entry process or the operation of any of the Sweepstakes; to be acting in violation of the Official Rules; or to be acting in an unsportsmanlike or disruptive manner, or with intent to annoy, abuse, threaten or harass any other person.  CAUTION: ANY DELIBERATE ATTEMPT BY AN ENTRANT OR ANY OTHER INDIVIDUAL TO UNDERMINE THE LEGITIMATE OPERATION OF ANY OF THE SWEEPSTAKES IS A VIOLATION OF CRIMINAL AND CIVIL LAWS AND SHOULD SUCH AN ATTEMPT BE MADE, THE SPONSOR RESERVES THE RIGHT TO SEEK DAMAGES FROM ANY SUCH PERSON TO THE FULLEST EXTENT PERMITTED BY LAW.

11.  Winners List:  For a list of Winners, send a written request together with a self-addressed, stamped envelope to ‘Win a Trip to Ireland’ BAILEYS Coffee Creamers Sweepstakes, c/o 300 State St. Ste 402, Rochester, NY 14614.  Requests must be received within ninety (90) days after close of the Sweepstakes.  Vermont residents may omit return postage.

12.  Copyright© 2014 R & A Bailey & Co.  All rights reserved. HP Hood and the associated logo are registered trademarks of HP Hood LLC.  The BAILEYS word and associated logo are trade marks of R & A Bailey & Co and are used under license.  Any other trademarks in these Official Rules are used for identification purposes ONLY and are the properties of their respective owners. 

 

 


ShopRite from Home Holiday Baking

 Click the image below to select a store and begin shopping

baking

Participating Diamond Products        
Diamond Shelled Walnuts 10oz
Diamond Chopped Walnuts 8oz
Diamond Finely Diced Walnuts 10oz
Diamond Chopped Pecans 8oz
Diamond Chopped Hazelnuts 8oz
Diamond Sliced Almonds 6oz
Diamond Slivered Almonds 6oz
Diamond Whole Almonds 6oz

 

Participating McCormick Items
PURE VANILLA 
PURE VANILLA
ALMOND
ANISE
BANANA, IMITATION
COCONUT, IMITATION
LEMON
MINT
ORANGE
RUM, IMITATION
COFFEE
ASSORTED FOOD COLOR
GREEN COLOR
RED COLOR
CINNAMON, GROUND
GINGER
NUTMEG, GROUND

 

Participating Domino Items  
DOMINO SUGAR 4LB 5LB
DOMINO SUGAR CONF 10X 2 LB
DOMINO SUGAR DARK BROWN 2 LB
DOMINO SUGAR LIGHT BROWN 2 LB
DOMINO SUGAR GRANULATED 2 LB
DOMINO SUGAR 10LB 10LB
DOMINO 4LB CANNISTER 4lb
DOMINO DEM SUGAR 2lb
DOMINO ORGANIC SUGAR 24z
DOMINO POURABLE BROWN SUGAR 12z
DOMINO QUICK DISSOLVE SUGAR 10z
DOMINO LIGHT PACKETS 40ct
DOMINO SUGAR CONF 10X 1 LB
DOMINO SUGAR DARK BROWN 1 LB
DOMINO SUGAR LIGHT BROWN

1 LB

 

Participating General Mills Products

BC HSY CUPCAKE MIX CHOC
BC HSY CUPCAKE MX SMORES
BC REESES CUPCAKE MIX PB CHOC
BC SUPERMOIST CAKE MIX VANILLA
BC SUPERMOIST CAKE MX BTR RECIPE YELLOW
BC SUPERMOIST CAKE MX BUTTER PECAN
BC SUPERMOIST CAKE MX BUTTER RECIPE CHOC
BC SUPERMOIST CAKE MX CARROT
BC SUPERMOIST CAKE MX CHOCOLATE FUDGE
BC SUPERMOIST CAKE MX DEVILS FOOD
BC SUPERMOIST CAKE MX FRENCH VANILLA
BC SUPERMOIST CAKE MX GERMAN CHOCOLATE
BC SUPERMOIST CAKE MX GOLDEN VANILLA
BC SUPERMOIST CAKE MX LEMON
BC SUPERMOIST CAKE MX MILK CHOCOLATE
BC SUPERMOIST CAKE MX RAINBOW CHIP
BC SUPERMOIST CAKE MX RED VELVET
BC SUPERMOIST CAKE MX SPICE
BC SUPERMOIST CAKE MX STRAWBERRY
BC SUPERMOIST CAKE MX TRIPLE CHOC FUDGE
BC SUPERMOIST CAKE MX WHITE
BC SUPERMOIST CAKE MX YELLOW
BC HSY RTS ALMOND JOY
BC HSY RTS CHOCOLATE CARAMEL
BC HSY RTS COOKIES N CREME
BC HSY RTS MILK CHOCOLATE
BC HSY RTS SMORES
BC HSY RTS SPECIAL DARK
BC RC FROSTING CHOCOLATE
BC RC FROSTING COCONUT PECAN
BC RC FROSTING CREAM CHEESE
BC RC FROSTING CREAMY WHITE
BC RC FROSTING DARK CHOCOLATE
BC RC FROSTING LEMON
BC RC FROSTING MILK CHOCOLATE
BC RC FROSTING RAINBOW SPRINKLE
BC RC FROSTING VANILLA
BC WHIPPED FROSTING BUTTER CREAM
BC WHIPPED FROSTING CHOCOLATE
BC WHIPPED FROSTING CREAM CHEESE
BC WHIPPED FROSTING FLUFFY WHITE
BC WHIPPED FROSTING MILK CHOCOLATE
BC WHIPPED FROSTING STRAWBERRY
BC WHIPPED FROSTING VANILLA
BC ANGEL FD CAKE WHITE
BC CAKE GINGERBREAD
BC CAKE PINEAPPLE UPSIDE DOWN
BC GF BROWNIE MIX
BC GF CAKE MIX DEVILS FOOD
BC GF CAKE MIX YELLOW
BC GF COOKIE MIX CHOCOLATE CHIP
BC POUND CAKE GOLDEN
PIE CRUST MIX
BC BROWNIE DARK CHOCOLATE FUDGE
BC BROWNIE FAMILY FUDGE
BC BROWNIE LF FUDGE
BC BROWNIE MX MILK CHOCOLATE
BC PREM BROWNIE MX PEANUT BUTTER
BC PREM BRWN MX ORIGINAL SUPREME
BC PREM BRWN MX TRIPLE CHUNK
BC PREM BRWN MX ULTIMATE FUDGE
BC SUPREME BAR MX COOKIE BROWNIE
BC HSY COOKIE MIX COOKIE N CRM
BC HSY COOKIE MX CHOCOLATE CHUNK
BC REESES COOKIE MX PNT BTR CHOC CHUNK
BC COOK MX PNT BTR SNK SZ
BC COOK MX SUGAR SNK SZ
BC COOKIE MIX CHOCOLATE CHIP
BC COOKIE MIX DOUBLE CHOCOLATE CHUNK
BC COOKIE MIX OATMEAL
BC COOKIE MIX OATMEAL CHOCOLATE CHIP
BC COOKIE MIX PEANUT BUTTER
BC COOKIE MIX SUGAR
BC COOKIE MIX WALNUT CHOCOLATE CHIP
BC COOKIE MX CHOCOLATE CHIP SNK SZ
BC COOKIE MX WHITE CHIP MAC NUT POUCH
WARM DELIGHTS-FDGY CHOC CHIP CKIE
WARM DELIGHTS-MOLTEN CHOC CK
BC MUFFIN MIX BANANA NUT
BC MUFFIN MIX CHOCOLATE CHIP
BC MUFFIN MIX CINNAMON STREUSEL
BC MUFFIN MIX LEMON POPPYSEED
BC MUFFIN MIX WILD BLUEBERRY
BC BROWNIE MIX FUDGE
BC MUFFIN MIX AUTHENTIC CORN
BC MUFFIN MIX BANANA NUT
BC MUFFIN MIX BLUEBERRY
BC MUFFIN MIX CHOC CHIP
BC MUFFIN MIX TRIPLE BERRY
BC PIZZA CRUST MIX
BC GF RICE FLOUR BLEND ALL PURPOSE
GM FLOUR ALL PURPOSE ENRCHD BLCHD PRSFTD
GM FLOUR ALL PURPOSE ENRCHD UNBLCHD
GM FLOUR BFB UNBL UNBR ENRCHD 5LB
GM FLOUR ORG AP UNBLCHD ENRCHD PRSFTD
GM FLOUR SELF-RISING ENRCHD BLCHD FRTFD
GM FLOUR UNBLCHD ALL PURPS ENRCHD PRSFTD
GM FLOUR WHOLE WHEAT 5LB
GMKT ALL PURPOSE
GMKT ALL PURPOSE
PB BISC BUTTERMILK 4P
PB BISC COUNTRY STYLE 4P
PB GRANDS JR GLDN BM 10CT
PB GRANDS JR GLDN LYRS BTR TSTN 10CT
PB BISC GRANDS BM 5CT
PB BISC GRANDS BM 8CT
PB BISC GRANDS BM RF 8CT
PB BISC GRANDS BT 5CT
PB BISC GRANDS BT 8CT
PB BISC GRANDS FLAKY BM 8CT
PB BISC GRANDS FLAKY BT 8CT
PB BISC GRANDS FLAKY ORIG 8CT
PB BISC GRANDS HM 8CT
PB BISC GRANDS SO STYLE 8CT
PB GRANDS BISC HMSTYL BLBRY 8CT
PB GRANDS BISCUIT HOMESTYLE CORN 8CT
PB GRANDS FLAKY HNYBTR 8CT
PB GRANDS FLAKY LAYERS ORIGINAL RF 8CT
PB GRANDS HOMESTYLE HONEY BUTTER 8CT
PB SIMPLY BISCUIT BUTTERMILK 10CT
PB CINN ROLL W/ICING SPECIAL EDITION 8CT
PB CINNAMON ROLLS CREAM CHEESE ICING 8CT
PB CINNAMON ROLLS WITH ICING
PB CINNAMON ROLLS WITH ICING 5CT
PB CINNAMON ROLLS WITH ICING RCD FT 8CT
PB FLAKY CINN ROLL BUTTERCREAM 8CT
PB GRANDS CARAMEL ROLL
PB GRANDS CINN ROLL FLAKY SUPR 5CT
PB GRANDS CINN ROLL W/CRM CHS 5CT
PB GRANDS CINN ROLL W/ICING 5CT
PB SWEET ROLL ORANGE
PB ARTISAN DINNER ROLL WHOLE GRAIN 8CT
PB ARTISAN PIZZA CRUST WHOLE GRAIN
PB BREAD LOAF CRUSTY FRENCH
PB BREADSTICKS ORIGINAL 12CT
PB COUNTRY ITALIAN BREAD
PB PIZZA CRUST
PB PIZZA CRUST THIN
PB CRESCENT BUTTERFLAKE 8CT
PB CRESCENT GARLIC BUTTER 8CT
PB CRESCENT RECIPE CREATIONS
PB CRESCENT ROLL 8CT
PB CRESCENT ROLL RF
PB GRANDS CRESCENT BIG & BUTTERY 8CT
PB GRANDS CRESCENT BIG & FLAKY 8CT
PB PLACE N BAKE CRESCENT ROUNDS ORIG 8CT
PB BD COOKIE OATMEAL RAISIN
PB RTB COOKIE CHOCOLATE CHIP
PB RTB COOKIE SIMPLY OATMEAL BROWN SUGAR
PB RTB COOKIE SUGAR
PB COOKIE CHUB CHOC CHIP 30 OZ
PB DOUGH COOK CHUB CHOCOLATE CHIP
PB DOUGH COOK CHUB SUGAR
PB GF COOKIE DOUGH CHOCOLATE CHIP
PB GF DOUGH PIE AND PASTRY
PILLSBURY REFRIGERATED PIE CRUST 2CT
PB GF DOUGH THIN CRUST PIZZA

 

Participating Nestle Items 
NEST TH MORSL DK CHOC
NEST MORSEL DK CH/MNT
NEST TH MRSL HLDY R&G
NEST MRSL VAL DRK/RED
NEST SEM/SWT MINI MOR
NEST MORSEL SEMI SWT
NEST CHO CHUNK MORSEL
NEST MORSEL PBTR/CHOC
NESTLE MORSEL BTRSTCH
NESTLE MORSEL MLK CHO
NEST MORSEL PREM WHT
NEST DRK CHOC MORSL
NEST MORSEL PREM WHIT
NEST MORSEL MILK CHOC
NEST MORSEL SEMI SWT
CARNATION LOWFAT MILK
CARN EVAPORATED MILK
CARN EVAP SKIM MILK
NEST TH CKIE DOUGH
NSTL ULT CH CHP CHUNK
TOLLHOUSE CH CHP BRK
NSTL CH CHP CHUNK
NSTL MINI CH CHIP BAR
NEST TH ULT WH MAC NT
NSTL CHOC CHIP CKIE
NEST TH MAGICAL HLWN
NEST TH MAGICAL CMAS
NES OATMEAL CK DOUGH
LIBBYS 15 OZ PUMPKN