This was certainly very easy! Although somewhat bland, the meat was tender. As others suggested, I used a pork butt instead of ribs and cooked it on low for about 10 hours. It rendered a LOT of fat. I refrigerated it overnight and easily removed the fat after it hardened. Instead of bottled, I used a homemade ketchup/vinegar/brown sugar/ground mustard, etc. BBQ sauce recommended by a previous reviewer. Maybe the bottled would have been better. I wound up having to do a lot of adding/adjusting of ingredients to get the taste right. I had to thicken the sauce a bit with about 1/4 c. of instant potatoes. This was also probably the result of my using the butt roast instead of ribs. All in all, this is a good starter recipe that can be adapted to individual tastes.

Reviewed On: Nov. 4, 2009

The prep time on this is misleading as it doesn't include the 90+ minutes to prepare the pumpkin puree. This is obviously no problem when using canned, which I did. I followed the rest of the recipe exactly. It yielded 18 normal sized muffins that were moist & tasty, but just average. I will make them again using some of the other reviewers suggestions for substitutions/additions (nuts, raisins, applesauce for the oil, etc.) that make for a healthier, more interesting muffin.

Reviewed On: Nov. 4, 2009

This was fabulous! I did not have the poblano pepper so followed another reviewer's suggestion & used a small can of fire roasted green chiles. I added this to the sauteing peppers (red, green & yellow for added color) & onions a few minutes before they were done, then put in the remaining ingredients. At the end of the simmering time, I added some ground black pepper, a small amount of salt and a few shakes of hot pepper sauce to suit our tastes. The soup really was delicious as written and needed nothing else. However, intrigued by others' suggestions, at this point I added a can of southwestern style corn (couldn't find frozen). This made the soup very thick, almost like a stew, so I threw in an additional 14 oz. can of chicken broth and let it simmer for about 10 minutes longer. I ladled it over nacho chips in individual ceramic soup bowls with handles and topped each with shredded Mexican cheese. It was hearty enough to satisfy as a complete meal (a couple of the "boys" did have seconds!)with fresh fruit compote as dessert. I will definitely make this again -- and again!

Reviewed On: Oct. 17, 2009