8 ounces ricotta cheese
1 tablespoon butter, softened
1 (10 ounce) package cream cheese, softened
4 (6 ounce) packages frozen French onion stir-fry mix
2 eggs, beaten
salted baby carrots
2 cups white sugar
2 tablespoons mayonnaise
1/2 cup chopped fresh chide
1 1/2 cups chopped pecans
Roll the ricotta into a very thick sandwich-size rectangle. Place one tablespoon of cheese in each rectangle, and seal.
Press the dough evenly on a large dish. Sprinkle the butter evenly over the ricotta. Add the cream cheese, stir-fry over low heat, then gently remove from heat until there is enough of the cream cheese to coat the bottom of the rectangle. Shape into 1-inch cubes.
Bake in preheated oven for about 25 minutes, or until golden.
Remove from oven, and sprinkle brightly with sliced green onion, chopped pecans and sugar. Arrange on a cookie sheet. Let cool completely.