Scoop ice cream and sherbet into a punch bowl. Pour in milk and soda; stir gently. Serve immediately.

Beat sugar and shortening at medium speed with an electric mixer until creamy. Add pumpkin, egg and vanilla in a small bowl; beating until blended; set aside.

Combine flour, baking soda, salt and cinnamon in a small bowl; gradually add to shortening mixture, beating well. Fold in chocolate chips.

Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 15 to 20 minutes, to cool. Drizzle cookies with Brown Sugar Glaze.

Makes 2 dozen.

Brown sugar glaze:

Combine brown sugar, butter and milk in a small saucepan. Bring mixture to a boil over medium heat; boil 2 minutes. Remove from heat. Add powdered sugar. Beat at medium speed with an electric mixer until mixture is smooth.

Blend together butter and sugar; stir in egg and vanilla. Add flour; mix until well blended. Shape into ball; cover and chill 4 hours to overnight. Roll out dough 1/4-inch thick on a lightly floured surface; cut out with cat-shaped cookie cutters.

Arrange cookies on lightly greased baking sheets; bake at 350° for 8 to 10 minutes, or until golden. Frost cookies with Chocolate Frosting when cool; if desired, sprinkle with black sanding sugar and add candy "eyes." Makes about 2 dozen.

Chocolate frosting:

Combine all ingredients in a medium bowl. Beat with an electric mixer on low speed until smooth.

In a large bowl, blend sugars, peanut butter, butter, shortening and egg. Stir in remaining ingredients. Cover and chill for 2 hours, or until firm. Form dough into one-inch balls; place 1 1/2 inches apart on ungreased baking sheets. Make an indention in each ball with your thumb. Bake at 375° for 9 to 10 minutes, or until lightly golden. Remove the pan from the oven and press a chocolate drop into the center of each. Cool two minutes on baking sheets. Remove to wire rack to cool completely. Makes 2 1/2 to 3 dozen.

Sift together flour and powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse crumbs meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13"x9" baking pan.

Bake at 350° for 20 minutes, or until edges are lightly golden. Cool. In a saucepan over medium-high heat, bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil. Stir in pecans and pour into prepared crust.

Bake at 350° for 25 to 30 minutes, or until golden and bubbly. Cool in pan on a wire rack. Cut into 2-inch squares. Makes about 28 squares.

Microwave chocolate in a microwave-safe bowl on medium for 3 minutes, stirring after every minute. Stir in desired amount of food coloring. Add cereal, stirring gently to coat. Drop cereal mixture by heaping tablespoonfuls onto wax paper. Let cookies stand about 30 minutes, or until firm. Makes about 1 1/2 dozen.

Beat butter and 3/4 cup powdered sugar at medium speed with an electric mixer until creamy. Stir in vanilla and pecans. Gradually add flour; beating until a soft dough forms. Cover and chill one hour.

Divide dough into 5 portions; divide each portion into 12 pieces. Roll dough pieces into 2-inch logs, curving ends to form crescents. Place on ungreased baking sheets.

Bake at 350° for 10 to 12 minutes, or until lightly golden. Cool on baking sheets 5 minutes. Roll warm cookies in 2 cups powdered sugar. Cool completely on wire racks. Roll cookies in remaining powdered sugar. Makes about 5 dozen.

Microwave semisweet chocolate morsels in a microwave-safe bowl on high for one minute, or until smooth, stirring every 30 seconds.

Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, one at a time, beating well after each addition. Beat in vanilla and melted chocolate.

Combine flour, baking powder and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and milk chocolate chips. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each cookie.

Bake at 350° for 10 to 12 minutes, or until set. Remove to wire racks to cool completely. Makes about 3 dozen.