Slow cooker Pesto Spinach Lasagna

* 1 (26-ounce) jar prepared pasta sauce
* 1 (10-ounce) box lasagna noodles (I like tinkyada brown rice)
* 1 (11-ounce) container pesto (or by all means, make your own!)
* 1 (15-ounce) container ricotta cheese
* 1 (12-ounce) bag baby spinach
* 1 cup grated Parmesan cheese
* 16 ounces mozzarella cheese, sliced
* 1/4 cup water
Use a 4 quart slow cooker. Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and swirl it around. Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer). Smear ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and slice mozzarella cheeses. Repeat layers until you've run out of ingredients. The spinach is fluffy, so you're going to have to squish it down to make it all fit.
Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
Now cover up and cook on low for 6 hours, or on high for about 3 to 4. You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Taste-test a noodle to check texture.
Uncover, and let it sit for 10 to 15 minutes before serving.

Cream cheese sugar cookies

* 1 cup white sugar
* 1 cup butter
* 3 oz cream cheese, softened
* 1/2 tsp salt
* 1/2 almond extract
* 1/2 vanilla extract
* 1 egg yolk
* 2 1/4 cups all-purpose flour
In a large bowl, combine the sugar, butter,cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours or overnight.

Preheat oven to 350 degrees.

On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets.

Bake for 7-10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Frosting for sugar cookies
* 2 cups powdered sugar
* 1/3 cup crisco
* pinch of salt
* 1/2 tsp vanilla extract

Vanilla Buttercream Frosting

* 1 package powdered sugar (16 oz)
* 1 stick butter (1/2 cup)
* 3 Tbsp milk
* 2 tsp vanilla
Beat sugar, butter, milk, and vanilla with electric mixer at low speed until well blended and smooth. If frosting becomes too thick, beat in additional milk by teaspoonfuls until frosting is of spreading consistency.

Makes about 2 1/2 cups frosting.