By: Catrina Smith; Staff Writer

Gingerbread Peoples

By: Christian Ebsen

1 cup packed brown sugar

1/3 cup shortening

1 ½ cup dark molasses

2/3-cup cold water

7 cups all-purpose flour

2 teaspoon baking soda

2 teaspoon ground ginger

½ teaspoon salt

1 teaspoon ground allspice

1 teaspoon ground cloves

1 teaspoon ground cinnamon

Mix brown sugar, shortening, molasses, and water. Stir in remaining ingredients. Cover and refrigerate for at least 2 hours.

-Heat oven to 350˚. Grease cookie sheet lightly. Roll about  ¼ of the dough ¼ inch thick on floured board. Cut with gingerbread cutter (or your favorite cutter). Place 2 inches apart on cookie sheet. Bake 10-12 minutes or until there’s no indents on cookie when touched; cool. Decorate with frosting, candies, etc. Makes about 2 ½ dozen cookies.

Pumpkin Bars

By: Mariah Mcsweeny

4 eggs

2 cups sugar

1 cup oil

15 oz. can of pumpkin

2 cups flour

2 teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon salt

2 teaspoon cinnamon

Bake at 350˚ for 25-30 minutes

**Frosting**

3 oz. package of cream cheese

1/3 cup butter

1 tablespoon milk

1 teaspoon vanilla

2 cups powdered sugar

Mix until fluffy.