1 cup chicken stock

1/4 cup rum

2 garlic cloves

1/2 red onion chopped

reserved diced peaches

4 chopped Peeps

Salt and pepper

In a skillet, simmer chicken stock, add rest of ingredients and bring to a boil except rum, lower heat and simmer 5 minutes. Add rum and simmer until sauce reduces by half and thickens. Pour over pork loin and serve.

—Kathleen Ward, Pylesville

Peep pot pie

2 boxes of vanilla instant pudding, made according to the directions (needs milk)

1 prepared graham cracker crust

1/4 cup yellow Peeps ("corn"), dice into 1/2-inch pieces

1/4 cup green Peeps ("peas"), dice into 1/2-inch pieces

1/4 cup orange Peeps ("carrots"), dice into 1/2-inch pieces

1/4 cup white Peeps ("potatoes," "cauliflower" or "chicken"), dice into 1/2-inch pieces

or substitute with jelly beans and diced orange circus peanuts

1 package pound cake, cut into 1/4-inch slices

Bunny Peep to use as a garnish (optional) or any other Peep

12 ounces butterscotch chips