from Southern Living magazine:

1 lb ground beef
1 (16 oz) can whole kernel corn, drained
1 (15 oz) can tomato sauce
1 cup picante sauce
1 tbsp chili powder
1 1/2 tsp ground cumin
1 (24 oz) container low-fat small-curd cottage cheese
2 large eggs
1 tsp dried oregano
1/2 tsp garlic salt
12 (5 inch) corn tortillas
1 cup (4 oz) shredded cheddar cheese

Brown ground beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in corn, tomato sauce, picante sauce, chili powder and cumin; bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Remove from heat, set aside.

Stir together cottage cheese, eggs, oregano and garlic salt.

Arrange tortillas on bottom and 1 1/2 inches up sides of a lightly greased 13×9 inch baking dish. Spoon half of meat mixture over tortillas; top with cottage cheese mixture. Arrange remaining tortillas over cheese mixture; top with remaining meat mixture.

Bake at 375F for 30 minutes or until thoroughly heated. Remove from oven and sprinkle with cheddar cheese. Let stand 10 minutes before serving.

Serving suggestions: serve with a side of mexican rice and toppings such as sour cream, onions, peppers and blue corn tortilla chips.

from Baking: Easy-to-make Great Home Bakes

1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 (1 stick) butter, softened
1/2 (1 stick) margarine, softened
1 egg
1/3 cup molasses
2 1/4 cups flour
2 tsps ground ginger
1/2 tsp grated nutmeg
1 tsp ground cinnamon
2 tsps baking soda
1/2 tsp salt

Preheat oven to 325 degrees F. Line 2-3 cookie sheets with wax paper and grease lightly (molasses burns easily!).

Beat 1/2 cup granulated sugar, brown sugar, butter and margarine until light and fluffy. Add the egg and beat to blend well. Add molasses.

Sift dry ingredients 3 times, then stir into the butter mixture. Refrigerate for 30 minutes.

Place remaining 1/2 cup granulated sugar in shallow dish. Roll tablespoons of dough into balls, then the balls in the sugar to coat.

Place balls 2 inches apart on prepared cookie sheets and flatten slightly (they will spread out). Bake until golden around the edge but soft in the middle, 10 to 12 minutes. Let sit for 5 minutes before transferring to cooling rack.