Orange Glazed Flank Steaks-
Adapted from Gourmet Magazine

Ingredients
Marinade:
2/3 cup Welch's grape juice
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1/2 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce, preferably Kikkoman
2 tablespoons mild olive oil
1 1/2 teaspoons minced garlic
1 teaspoon finely grated orange zest
1 tablespoon Tapatio or hot sauce
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon freshly ground black pepper
2 beef flank steaks (2 pounds each), marinated in marinade overnight

Directions
To make the marinade, combine all the ingredients in a shallow 14-inch glass baking dish and stir until the honey is dissolved. Add the flank steaks and turn to coat with the marinade. Cover and refrigerate overnight.

Bring the steaks to room temperature.Place the marinade in a large skillet and bring to a boil over high heat. Continue boiling until the marinade has reduce to about 1 cup.

Brush the glaze on both sides of the steaks. Grill or broil the steaks 4 inches from the heat until nicely glazed, about 5 minutes. Turn and grill or broil 5 minutes longer for medium-rare steaks. Let the meat rest for 5 minutes before carving.

Almond and Feta Asparagus
From the kitchen of Sarah Olberding

Boil asparagus for about 3 minutes or until tender. Remove from water and set aside. Lightly coat a pan in olive oil and toast a handful of sliced almonds (I like the Caesar or Ranch flavored almonds) over medium heat till they are light brown. Add asparagus, a little salt and pepper and sautee for about 30 seconds. Remove from heat and top with as much feta as your lil heart desires.

Resurection Rolls
From the kitchen of Patricia DuPree (Sarah's grandma)

Ingredients:

1 package frozen Rhodes rolls (we used the Texas kind cause Mer is from Texas)you can also try cresent rolls too.
1 bag of marshmallows
1/4 cup melted butter
Cinnamon/sugar mix about 6 parts sugar to 1 part cinnamon.

Directions:

Thaw the rolls. (This can be done 4 hours out of the freezer or if you want all day in the fridge and then bring out to rise and hour before you work with the dough)

Preheat oven to 350 degrees

Flatten a piece of dough that represents the tomb.

Take one marshmallow which represents the body of Christ.

Dip the marshmallow in the butter and roll in cinnamon and sugar mixture. This represents the oils and spices the body was anointed with upon burial.

Lay the marshmallow on the dough and carefully wrap it around the marshmallow.
Make sure all seams are pinched together well.

Bake at 350 for about 15 minutes or until golden brown
Cool even though it is hard to wait to open and see that Jesus has RISEN-the tomb is empty!