• 24 OREO cookies, crushed
• 1/4 cup butter, melted
• 32 ounces cream cheese, softened
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon pure vanilla extract
• 8 ounces dark chocolate, melted and slightly cooled
• 4 eggs

Preheat oven to 325F degrees.  Mix crumbs and butter.  Press onto bottom of 13x9-inch foil-lined pan.  Bake for 10 minutes.

Beat cream cheese, sugar, flour and vanilla with mixer until well blended.  Add chocolate and mix well.  Add eggs, one at a time, mixing on low speed after each just until blended.  Pour over crust.

Bake 45 minutes or until center is almost set.  Cool completely.  Refrigerate 4 hours; use foil to lift cheesecake from pan.  Serves about 16 people.  Garnish with powdered sugar and berries just before serving.

You can order by phone, online or on foot:

• 1-866-977-9090
• www.bostonmarket.com/catering
• any of 522 Boston Market restaurants across the country

Remember to mention the special code BZZAGENT and you can receive 10% off your catered holiday buffee order of $100 or more.

I've been a loyal customer of Boston Market for many years, while living in San Francisco and Chicago.  Typically, I liked the convenience of getting a balanced meal without having to cook at home - especially after a long day at the office.  But as a Bzz Agent when I saw Boston Market had this special for holiday catering I wanted to share this discount.  In this economy, every penny counts and Boston Market is a dependable resource for quality food at an affordable price.

• 48 dark chocolate kisses
• 1/2 cup shortening
• 1 cup chunky peanut butter
• 1/2 cup dark brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/3 cup dark chocolate cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• additional granulated sugar for rolling

Preheat oven to 375F degrees.  Remove wrappers from chocolates.  Beat shortening and peanut butter in large bowl until well blended.  Add brown sugar and 1/3 cup granulated sugar.  Beat until fluffy.  Add egg, milk, and vanilla and beat well.  Stir together flour, cocoa, baking soda and salt.  Gradually beat into peanut butter mixture.

Shape dough into 1-inch balls.  Roll in granulated sugar and place on ungreased baking sheets.  Bake for 8 to 10 minutes or until set.  Immediately press chocolate kisses into center of each cookie.  Cookies will crack around edges.  Remove from baking sheet to wire rack to cool completely.  Makes about 4 dozen cookies.

• 14 ounces sweetened, condensed milk
• 3/4 cup chunky peanut butter
• 2 cups all-purpose biscuit baking mix
• 1 teaspoon pure vanilla extract
• 3/4 cup peanut butter chips
• 1/4 cup granulated sugar
• 1/2 teaspoon red colored sugar
• 1/2 teaspoon green colored sugar

Preheat oven to 375F degrees.  Beat sweetened, condensed milk and peanut butter in large bowl with mixer on medium speed until smooth.  Beat in baking mix and vanilla.  Stir in peanut butter chips, then set aside.

Stir together granulated sugar and colored sugars in small bowl.  Shape dough into 1-inch balls and roll in sugar.  Place 2 inches apart on ungreased baking sheets.  Flatten slightly with bottom of glass.

Bake 6 to 8 minutes or until very lightly golden.  Cool slightly and remove to wire rack to cool completely.  Makes about 3 1/2 dozen cookies.

• 1 pound carrots, peeled and thinly sliced
• 2 small parsnips, peeled and thinly sliced
• 1 onion, finely chopped
• 1 celery stalk, sliced
• 1 tablespoon olive oil
• 1 1/2 teaspoon curry powder
• 1 Granny Smith apple, peeled and chopped
• 1 thick strip orange peel
• 6 cups chicken broth
• kosher salt
• ground black pepper

Mix vegetables with oil in large pot over low heat.  Cover and cook for 15 minutes, stirring often.  Stir in curry powder, then season with salt and pepper.  Add remaining ingredients. 

Bring to a boil, then lower heat to a simmer.  Cook covered for 20 minutes.  Puree soup, then serve with your favorite garnish.

• 1 cup butter, softened
• 8 ounces cream cheese, softened
• 2 1/4 cups all-purpose flour
• 1 1/2 cups ground walnuts
• 6 tablespoons granulated sugar
• 3 tablespoons cocoa
• 3 tablespoons milk
• 1 tablespoon butter, melted
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon

Beat softened butter and cream cheese in large bowl on medium speed until blended and smooth.  Gradually add flour, beating on low speed until well blended.  Divide dough into 3 equal parts.  Wrap individually in plastic wrap.  Refrigerate 3 to 4 hours or until firm enough to roll.

Prepare cocoa nut filling by stirring together walnuts, 6 tablespoons granulated sugar and cocoa in a small bowl.  Stir in 3 tablespoons milk to make about 1 cup of filling.

Preheat oven to 375F degrees.  Roll one part of dough into 9-inch circle on lightly floured surface.  Cut circle into 12 wedges.  Place 1 teaspoon of prepared filling at wide end of each wedge.  Spread about 3/4 of the way up wedge.  Starting at wide end, roll toward the point.  Place cookies, point sides down, about 1 inch apart on ungreased baking sheets.  Brush with melted butter.  Stir together 2 tablespoons sugar and ground cinnamon, and then sprinkle over cookies.

Bake 15 to 20 minutes, or until golden.  Remove from cookie sheet to wire rack to cool completely.  Repeat with remaining dough and filling.  Makes about 3 dozen cookies.