By McClatchy-Tribune

Let's say you are among the folks whose job on Thanksgiving is to bring one dish to the home of family or friends. Right about now, either you're feeling really lucky for getting off easy, or you're stuck wondering what to make that will wow your hosts.

We have two great ideas right here: a creamy carrot-ginger soup will make a perfect complement to the meal and a pecan-pie cheesecake that takes a traditional dessert to new heights.

Cream Of Carrot And Ginger Soup

Serves 8

2 tablespoons butter

2 medium onions, coarsely chopped

1 ½ lbs. carrots, peeled & sliced

3 tbsp. gingerroot, peeled and grated

6 cups chicken stock or broth

1 cup milk

1 ½ cups half-and-half

1 tsp. salt, or to taste

Large pinch white pepper

1. Melt butter in a medium saucepan over medium-low heat; add onions and cook until translucent, about 15 minutes. Add carrots and ginger, cover and continue to cook for 20 minutes.

2. In a separate saucepan, bring the chicken stock to a simmer, then add it to the carrot mixture and boil gently over medium heat for another 20 minutes, or until carrots are fork-tender. Remove from heat and add milk.

3. Allow the soup to cool for a few minutes before pouring into a food processor or blender, or processing in the pan with an immersion blender. Process until smooth.

4. Return soup to pot, stir in half-and-half, and add salt and pepper to taste. Reheat the soup gently, but don't let it boil. When soup is hot, ladle into bowls and serve.

Nutritional analysis per serving: 182 calories, 9 grams fat, 15 grams carbohydrates, 12 grams protein, 27 milligrams cholesterol, 146 milligrams sodium, 3 grams dietary fiber, 42 percent of calories from fat.

Source: Marcella Thurman, Keene, Texas

Pecan-pie Cheesecake

Serves 10

Crust:

1 ¾ cups vanilla-wafer crumbs

¼ cup firmly packed brown sugar

1/3 cup butter, melted

Pecan filling:

1 cup sugar

2/3 cup dark corn syrup

1/3 cup butter, melted

2 eggs

1 ½ cups chopped pecans

1 tsp. vanilla extract

Cheesecake:

3 (8-oz) packages cream cheese, softened

1 ¼ cups firmly packed brown sugar

2 tbsp. all-purpose flour

4 eggs

2/3 cup heavy whipping cream

1 tsp. vanilla extract

Crust:

1. Preheat oven to 350 degrees.

2. Combine vanilla-wafer crumbs and brown sugar in a medium bowl. Add melted butter, stirring to combine. Press evenly into bottom and up sides of a 9-inch springform pan. Bake for 6 minutes; set aside to cool on a rack.

Pecan filling:

1. Combine all pecan-filling ingredients in a medium saucepan, stirring well. Bring to a boil over medium-high heat. Reduce heat and simmer for 8 to 10 minutes, or until thickened, stirring constantly. Pour into prepared crust; set aside. Reduce oven temperature to 325 degrees.

Cheesecake:

1. Beat cream cheese in large bowl with an electric mixer at medium speed until creamy. Add sugar and flour, beating until fluffy. Add eggs, one at a time, beating well after each addition. Stir in cream and vanilla.

2. Pour cheesecake mixture over pecan filling and bake for 1 hour. Turn oven off and leave cheesecake in oven with oven door closed for 1 hour.

3. Run a knife around edges of cheesecake to release sides. Let cool completely and chill for at least 4 hours before serving.

Nutritional analysis per serving: 850 calories, 59 grams fat, 75 grams carbohydrates, 11 grams protein, 249 milligrams cholesterol, 452 milligrams sodium, 2 grams dietary fiber, 60 percent of calories from fat.

Source: Linda Traylor, Fort Worth, Texas