When you need an attractive, easy, do-ahead salad for an event, give this molded Jell-O salad a spin. Very retro, very tasty, very impressed guests.

2 (3-ounce) pkgs. Black-cherry Jell-O
2 cups boiling water
20 ounces crushed pineapple, well drained, reserving 1/2 cup juice
1 cup cranberry juice
1/2 cup Fischer & Wieser's Blueberry Chipotle Sauce
1 cup fresh or frozen blueberries
1 cup sliced fresh strawberries
Red-tipped lettuce leaves

Topping

1 (8-ounce) pkg. cream cheese softened and cut into 1-inch cubes
2/3 cup whipping cream

Empty the two packages of Jell-O into a 9" x 13" baking dish, spreading the contents evenly in the bottom of the dish. Pour in the boiling water and stir to moisten all Jell-O granules. Set aside until Jell-O has dissolved. Combine the reserved pineapple juice, cranberry juice and Blueberry Chipotle Sauce. Stir into the Jell-O, blending well. Stir in the pineapple, blueberries and strawberries. Refrigerate until completely set, at least four hours.

To make the topping, combine softened cream cheese and cream in work bowl of food processor fitted with steel blade. Process until smooth. Refrigerate until ready to use.

To serve, cut the Jell-O into desired size squares. Place a square on lettuce leaves on each serving plate and top with a dollop of the cream cheese topping. Serves 8 to 10.

We love the flavor of blueberries paired with mango. Try this great topping over mango sorbet and we think you will too!

2 cups Fischer & Wieser's Blueberry Chipotle Sauce
2/3 cup crème de cassis liqueur
8 scoops mango sorbet
Mint sprigs

Combine the Fischer & Wieser's Blueberry Chipotle Sauce and crème de cassis in a jar with tight fitting lid. Shake to blend well; set aside. Place two scoops of the mango sorbet in each serving bowl, then drizzle desired amount of the blueberry chipotle mixture over each serving. Garnish with a mint sprig and serve. Serves four.

This quick and easy salad is like a cool and crisp breath of air on a steamy summer day. Serve well chilled for optimum refreshing power.

2/3 cup Fischer & Wieser's Blueberry Chipotle Sauce
1/3 cup fresh orange juice
2 tablespoons dry sherry
2/3 cup crème fraiche
2 teaspoons minced fresh mint
2-1/2 cups cubed fresh cantaloupe
2-1/2 cups cubed fresh honeydew melon
Green leaf lettuce leaves and mint sprigs as garnish

Combine the Blueberry Chipotle Sauce, orange juice, sherry, crème fraiche and mint in a medium sized bowl; whisk to blend well. Stir in the melon cubes; stir to coat well. Refrigerate until ready to serve. To serve, place a lettuce leaf on each serving plate and top with a portion of the salad. Garnish with mint sprigs. Serves four.

It is often said in culinary circles that "the sauce makes the meat". We certainly think so, since we've dedicated our company to making great sauces to enhance meats! Try this great topper for grilled steaks, pork chops, pork tenderloin, salmon fillets or lamb chops.

4 tablespoons (1/2 stick) unsalted butter
8 ounces sliced mushrooms
2 shallots, finely chopped
2/3 cup beef broth
1/2 cup Fischer & Wieser's Blueberry Chipotle Sauce

Melt butter in a heavy 10-inch skillet over medium-high heat. Add the mushrooms and shallots; sauté, stirring often, until mushroom liquid evaporates, about 7 minutes. Add the beef broth and Blueberry Chipotle Sauce; stir to blend well and cook until liquid is slightly reduced, about 7 minutes, stirring often. Serve over grilled meats. Serves four.

When you're looking for an elegant and tasty entrée for a great meal, try this winner. You won't be disappointed when you taste the delicate chicken flavor paired with a nicely zesty, flavorful stuffing redolent with the musky taste of blueberries. The stuffing can be prepared a day ahead and kept refrigerated.

Stuffing:

1 stick unsalted butter
1/2 cup finely chopped onion
1-1/2 teaspoons minced fresh sage
1 tablespoon minced fresh parsley
1 teaspoon minced fresh thyme
1-1/2 cups day-old cornbread, or fresh cornbread crumbled and air-dried
1 cup crumbled French bread
1/4 cup chicken stock, or more if needed
1/2 cup Fischer & Wieser's Blueberry Chipotle Sauce
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Chicken:

4 (6-8-ounce) boneless, skinned chicken breasts, trimmed
2 eggs whisked into 3 cups milk
2 cups dried bread crumbs, seasoned with 2 teaspoons salt, 2 teaspoons
   black pepper and 2 teaspoons granulated garlic
Additional Blue Chipotle Sauce for finishing

Begin by making the stuffing. Melt the butter in a heavy 10-inch skillet over medium heat. When butter has melted and foaming subsides, add the onion, sage, parsley and thyme. Cook, stirring often, until onion is wilted and transparent, about 5 minutes. Turn mixture out into a medium-sized bowl; add remaining stuffing ingredients and stir with a large spoon to blend well, making sure all dry ingredients are well moistened, adding additional chicken stock if needed for a moist stuffing. Refrigerate until well chilled.

To assemble and bake the breasts, preheat oven to 350 degrees. Using a sharp boning knife, make a horizontal slit in the side of each breast. Extend the knife blade almost all the way through the breast and to each side, making a deep pocket. Stuff a portion of the chilled stuffing into each breast pocket. Seal the slit front edge with toohpicks. Dip the breasts first into the egg wash, then into the seasoned breadcrumbs, coating both sides well. Place the breaded breasts in a shallow baking dish and cook in preheated oven for 25 minutes, or until juices run clear. Remove toothpicks and serve hot, drizzled a small amount of additional Blueberry Chipotle Sauce. Serves four.

A really quick and easy dessert with a great, big taste. For those who go for the gusto!

8 scoops peach sorbet
Fischer & Wieser's Blueberry Chipotle Sauce
Mint sprigs as garnish

Place two scoops of the peach sorbet in each serving bowl. Drizzle desired amount of Fischer & Wieser's Blueberry Chipotle Sauce over each serving. Garnish with a mint sprig and serve.

Zowie! When you're looking for a dessert that is pure dynamite, here's your pot of gold. The perfect flavor combination of fresh apples and the earthy goodness of blueberries, plus that nice kick from chipotle chilies couldn't help but please.

1 refrigerated Pillsbury pie crust pastry
4 Granny Smith apples, peeled, cored and sliced
1/3 cup Fischer & Wieser's Blueberry Chipotle Sauce
2/3 cup half and half
2 eggs, beaten
1/2 teaspoon ground cinnamon
1 heaping teaspoon minced lemon zest
Vanilla ice cream, if desired

Preheat oven to 350 degrees. Carefully fit the pie pastry into bottom and side of a 1-inch, removable bottom tart tin. Cut pastry off level with the top of the tin. Place the tin on a baking sheet. Scatter the apple slices in an even layer in the bottom of the pastry. In a medium-sized bowl, combine the Blueberry Chipotle Sauce, half and half, beaten eggs, cinnamon and lemon zest. Whisk to blend thoroughly. Pour the mixture into the pastry and bake in preheated oven for 40 minutes, or until apples are crisp tender and pie is set. Remove from oven and cool on wire rack. When tin is cool enough to handle comfortably, carefully remove the side of the tin and transfer tart to serving plate. To serve, cut into eight wedges. Serve with a scoop of ice cream, if desired. Serves 8.

This is the panacea for all the martini lovers out there. Soothingly crisp and cool, then - what is this! A little warm glow starts in the back of the throat spreading a fun little kick of chipotle through the taste buds. Best ice breaker any party ever had.

Base Vodka

2 cups vodka:
2/3 cup Fischer & Wieser's Blueberry Chipotle Sauce
1/4 cup crème de cassis

Per Drink:

3 ounces vodka
2 tablespoons Base Vodka
2 teaspoons fresh lime juice
1 tablespoon Cointreau
Ice cubes
2-3 fresh blueberries

Make the Base Vodka by combining all ingredients in a jar with tight-fitting lid. Shake vigorously, then strain through a fine strainer and store in refrigerator until ready to use. To make single drinks, combine all ingredients except fresh blueberries in a cocktail shaker. Shake until well chilled. Pour into martini glasses and add 2 or 3 fresh blueberries as garnish. Makes enough base for 11 martinis.

Looking for just that perfect munchie to get your party off to the right start? Look no further. This quick, easy and absolutely delicious salsa will do the trick. Even better, you can make it a day ahead and store it in the refrigerator. Just pop it out when you're ready and serve it alongside a basket of corn tortilla chips.

2 cups canned mandarin orange segments, well drained and roughly chopped
1 small red onion, finely chopped
3/4 cup Fischer & Wieser's Blueberry Chipotle Sauce
1/3 cup freshly squeezed lime juice
1/2 cup minced fresh basil
1-1/2 teaspoons minced fresh ginger
1 large jalapeno, seeds & veins removed, minced
Corn tortilla chips

Combine all ingredients except corn tortilla chips in a medium-sized bowl and stir to blend well. Refrigerate until ready to serve. Turn salsa out into a serving bowl and serve with corn tortilla chips.

Try this really unique dressing on your favorite spinach salad with poached pears, or just a nice green salad to set a lively tone for your meal!

1/4 cup Fischer & Wieser's Blueberry Chipotle Sauce
1/4 cup pear-flavored vinegar
1 teaspoon minced fresh sage
3/4 cup extra virgin olive oil

Combine the Blueberry Chipotle Sauce, pear vinegar and sage in work bowl of food processor fitted with steel blade. Process until well blended. With machine running, add the olive oil in a slow, steady stream through the feed tube until all has been added. Process an additional 10 seconds to form a tight dressing. Refrigerate until ready to use. Makes 1-1/4 cups dressing.