This year, cook up something special for your Thanksgiving feast! This food will have your guests raving about how delicious it is. Try out these recipes and see for yourself how great they taste.

1 (4-pound) package cornbread mix

1 cup milk

1/2 cup melted butter

2 eggs

1 (15-ounce) can whole kernel corn, drained

1 (14.5-ounce) can diced tomatoes with green chilies, undrained

1/2 cup chopped green bell pepper

1/2 cup chopped red onion

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon salt

1/4 teaspoon black pepper

Directions:

1. Preheat oven to 350°F. Grease a 13-inch baking pan with cooking spray.

2. In a large bowl, combine cornbread mix, milk, melted butter, and eggs. Stir in corn, tomatoes with green chilies, bell pepper, onion, chili powder, cumin, salt, and black pepper. Pour into the prepared baking pan.

3. Bake for 30 minutes

Ingredients:

1/4 cup all-purpose flour

1/4 cup butter

1/2 cup Chardonnay

2 cups chicken broth

1 cup milk

1/4 teaspoon salt

1/4 teaspoon black pepper

Directions:

1. In a medium saucepan, melt butter. Stir in flour until smooth.

2. Gradually add chicken broth and milk, constantly whisking until the mixture comes to a boil.

3. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Season with salt and black pepper.

4. Serve over turkey or mashed potatoes.

Ingredients:

1/2 cup diced red onion

1/4 cup white balsamic vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1 (15-ounce) can of kidney beans, rinsed and drained

1 (15-ounce) can of cannellini beans, rinsed and drained

1/2 cup diced celery

1/2 cup diced green bell pepper

1/4 cup chopped fresh parsley

Directions:

1. In a large bowl, whisk together red onion, white balsamic vinegar, honey, Dijon mustard, olive oil, salt, and black pepper.

2. Add kidney beans, cannellini beans, celery, bell pepper, and parsley. Toss to coat.

3. Serve at room temperature or chilled.

Ingredients:

4 large sweet potatoes, peeled and diced

1/4 cup butter

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/4 cup milk

1/4 cup chopped pecans

Directions:

1. Preheat oven to 350°F. Grease a 13-inch baking dish with cooking spray.

2. In a large pot, boiling water over medium-high heat. Add sweet potatoes and cook for 10 minutes. Drain and return sweet potatoes to the pot.

3. Add butter, brown sugar, cinnamon, nutmeg, ginger, salt, and milk. Mash until smooth.

4. Pour into the prepared baking dish. Sprinkle with chopped pecans.

5. Bake for 30 minutes or until heated through.

Ingredients:

1 (15-ounce) can pumpkin puree

1 tablespoon of brown sugar

1 teaspoon of vanilla extract

1 (14-ounce) can sweetened condensed milk

2 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 (9-inch) unbaked pie crust

Directions:

1. Preheat oven to 425°F.

2. Use a large bowl to whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, and cloves.

3. Pour into the unbaked pie crust.

4. Bake for 15 minutes. Turn oven heat down to 350°F then continue baking for 40 to 50 minutes.

5. Let cool for at least 30 minutes before serving.