Lime, chiles and tequila make this Thanksgiving menu, created by bloggers Inspired Taste, fun, bold and lively.

Menu

A few tips:

Make things in advance. The cranberry sauce and the pumpkin pie can be made up to three days in advance. Keep the cranberry sauce tightly covered in the refrigerator and the pumpkin pie tightly covered in the freezer.

The sweet potatoes and the cornbread can be cooked in the same oven. They both require 375°F oven.

If you only have one oven, the sweet potatoes and cornbread can be made first. Then, roast the turkey. Once the turkey is done, cover with aluminum foil then slide the cornbread and potatoes back into the hot oven to re-heat. This would be a great time to make the green beans and corn with lime butter, too.

Add an extra dish to the table filled with warm crescent rolls from Pillsbury.

Add even more of a spin to Thanksgiving and buy two to three different varieties of hot sauce, then arrange them on the table for your guests to try.

For drinks, try a Mexican beer or you could even make a big pitcher of margaritas!

To add extra color to the table, fill a large bowl with 15 to 20 limes.