Key-lime Pie

This is Seth's favorite. Always his birthday dessert. :)

Shortbread crust:
1 1/3 c. flour
1/3 c. packed brown sugar
2/3 c. butter, softened

Preheat oven to 400 F. Grease and flour 12-inch tart pan. (I use a 9in pie pan and it works fine.)

Mix flour and brown sugar. Cut in butter until crumbly. Press firmly and evenly against bottom and side of pan. Bake 10-15 minutes or until light brown.

Filling:
6 large eggs
1 ½ tablespoons grated lime rind
½ c. fresh lime juice (I use key lime juice)
1 c. sugar
6 tablespoons butter or margarine

Whisk together eggs, lime rind and lime juice in a non-aluminum saucepan
over low heat. Add sugar and butter. Cook, whisking constantly, 8
minutes or until lime mixture is thickened and bubbly. Let cool 15-20
minutes.

Pour filling into prepared crust; cover and chill 4 hours or until set.
Garnish with lime slices and whipped cream as desired.

Beef Pot Pie

This isn't a dinner for a night you're in a hurry, but if you make them ahead they freeze up really nicely and then you can defrost in the morning and bake that evening!

Crust:

3c all purpose flour

1c vegetable shortening

1tsp salt

Cut shortening into flour and salt until you get a crumbly consistency. Pour in ice water until you get a sticky dough. (I have never actually measured how much. I do it all by feel..... just add until it's sticky and don't be too shy. You can always add more flour if needed.) Do NOT overwork the dough or the pie crust will be tough and not flaky. Roll out the dough. Makes 3 crusts (a top and bottom and one extra for maybe a delicious custard pie?)

Pie Filling:

(Whatever you like, but this is generally what I do)

1c Chopped up roast beef (usually leftover)

1c Frozen mixed veg

1 potato peeled and diced small (or leftover mashed potatoes work well)

Quartered grape tomatoes

1 can cream of mushroom soup

1 brown gravy packet (or leftover gravy if you have it)

Make the gravy packet (or use leftover gravy) and mix with soup mix in beef, veg, tomato, and potato. Pour into pie shell. Top with 2nd crust and bake at 350 for 1 hour or until golden brown. If you make an extra one, wrap tightly in plastic wrap and freeze. Just defrost the morning you want to bake it and bake as usual!

Okay so this is less of a recipe and more of an "idea."