Charleston, West Virginia

I didn't have the beef broth so I just used water and my ribs had the bone in. I didn't even need 2 forks to shred, it was so tender it fell apart! Followed the rest of the recipe and all I can say is, I thought my way of doing this was good...but your version has replaced mine in the recipe box! Thank you for sharing!

Always looking for something new to make cause the simpler it is the better my husband likes it. We both enjoyed this meal, I had a package of beef ribs in the freezer I used for the meat. I almost forget the cream cheese and because it wasn't thick at that point, I added about a tablespoon of cornstarch to thicken the gravy, then I remembered the cream chesse. I like mushrooms, he doesn't so I sauteed them and put them on my portion only. Both of us were happy! I'll be adding this to my recipes. Thank you for sharing!

This was like a cake version of pumpkin pie and I loved it! As someone else suggested, I used 15 oz. can of pumpkin instead of 1 cup. I added: 1 tsp. pumpkin pie spice, 1 tsp. nutmeg and 1/2 tsp. cloves and I baked in a bundt pan for 45 minutes. I would suggest making it a day ahead cause it's much tastier after it sits a while and although I tried a caramel glaze that I failed, this morning I'm having it with Cool Whip and that is all you need on this cake along with a cup of coffee. I'm making it again for Thanksgiving, putting it in my recipe gift books and THANK YOU FOR SHARING!