You asked - you got. Here goes. These aren't quite the Bailey's site, but there is a variety, some probably easier than others.

Irish Creme Nog (a new flavor for eggnog)
(Must be made ahead)
Yield: 2 qts.

6 eggs (old recipe-use pasteurized eggs if you feel safer)
1/2 C sugar
3 C milk
1 1/2 C Irish cream liqueur
1/2 tsp ground nutmeg
1/2 C heavy, or whipping cream, whipped
ground nutmeg

Beat eggs until foamy at medium speed of an electric mixer. Gradually add sugar, beating 5 min. or 'til thick & lemon colored.

Reduce speed to low: gradually add milk, liqueur, and 1/2 tsp nutmeg, beating until combined. Chill thoroughly.

To serve: stir in whipped cream & sprinkle with addt'l nutmeg.

Bailey's Irish Cream Cake
Serves 16

2 C cake flour
2 tsp baking powder
1/2 tsp salt
1/2 C butter
2 C sugar
3 eggs
4 oz.(4 squares) unsweetened chocolate, melted
1 tsp vanilla
1 C Bailey's Irish Cream liqueur
1/2 C milk
1 C chopped walnuts (I assume these could be optional)

Sift cake flour, baking powder, & salt. Cream butter & sugar. Add eggs. Mix in chocolate & vanilla. Add flour mixture & Bailey's to creamed mixture. Add milk & nuts. Mix well. Bake @ 350 F. in greased 9 x 13 pan or 2 round pans for 30 min., or in prepared bundt pan for 50 minutes.

Frost with a buttercream frosting flavored with Bailey's.

Note: Poking holes into the cake (use the handle of a wooden spoon) & drizzling it with Bailey's will intensify the flavor.

Frozen Irish Creme Pie

Chocolate Crust:
16-18 Oreo cookies
1/4 C melted butter or margarine

Pie Filling:
1 pkg (8 oz) "light" cream cheese, room temperature
1 1/2 C irish creme liqueur
1 C non-dairy whipped topping (Cool Whip)
1 C (1/2 pint) whipping cream, whipped

Special Topping:
1 C whipping cream
1/4 C powdered sugar
1 T instant coffee powder
1/8 tsp cream of tartar

Crust: In a blender or food processor, finely "crumb" the cookies; add the melted butter & mix until blended. Press on bottom & up sides of a glass pie plate. Place in freezer while preparing pie filling.

Pie Filling: In large mixer bowl, beat the cream cheese until light & fluffy: slowly add the irish creme until mixture is smooth; fold in by hand the whipped cream & non-dairy topping just until smooth. Pour or spoon the filling into the prepared chocolate crust: freeze at least 4 hours. Before serving, garnish w/special topping.

Special topping: Mix ingredients together & whip until stiff enough to use in a decorating bag. Decorate the top of the pie as desired. Add some chocolate shavings or chopped pecans just before serving.