Gingerbread Houses- Rice Crispy or Gingerbread

SIZES:
Roof and Sides = 4''wide x 3"tall
Front + Back = 4" wide x 5" tall

RICE CRISPY GINGERBREAD HOUSES- 3 Cookie Sheets- 6 Houses
Ingredients:
2 large bags of marshmellows (16 oz each)  (or 3 bags of 10.5 oz)
1 c. butter (2 cubes)
21 c. rice crispies (about 1 box- 24 oz)
Directions:
1. Melt marshmellows and butter on medium heat in a large pot
2. Stir well for a few minutes on heat, then take off heat
3. Stir in marshmellows
4. Press onto 3 parchment-lined jelly roll pans
5. Place pattern down and cut pieces.
6. Can press together into a house or let pieces cool and use icing to glue the sides later

REGULAR GINGERBREAD HOUSES- 3 Cookie Sheets- 6 Houses
Ingredients:
5 1/2 c. sifted flour
1 t. salt
2 t. ginger
2 t. cinnamon
1/4 t. cloves
3 T. baking powder
2/3 c. brown sugar
1 c. oil
1 1/3 c. molasses
2 eggs
Directions:
1. Mix together and chill (freeze dough 15 min)
2. Roll out on back of 3 jelly roll pans
3. Bake at 300* for 20 min
4. Place pattern and cut while hot
5. Cook pieces 5-10 min longer if desired for stronger, harder walls
6. Glue together with frosting and decorate:
Frosting:
1 bag of icing (3 1/2 c.)
6-7T. water