Call for Appointment: 215-723-2162 or email:


R. Todd Weaver, D.M.D., F.A.G.D.
John L. Reckner, D.M.D., F.A.G.D.
Tracy L. Reinhart, D.M.D., F.A.G.D.
George J. Reinhart, D.M.D.
David Guengerich, D.M.D.
Christopher M. Zeledon, D.M.D.

Meet Our Dentists

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A Letter to Our Patients and Community on Our 20th Anniversary

Dr. John Reckner and Dr. Todd Weaver

As we reflect on the past 20 years, we are aware of so much that has developed the Weaver, Reckner, and Reinhart dental practice. The community has shaped the practice by trusting us and supporting our dental treatment options. Our staff has shaped the practice in their tireless work to serve the patients and endless commitment to the doctors vision of quality dentistry. And our leadership has shaped the practice in a major way by holding the whole enterprise together. For this we are thankful and for this we will be forever grateful. Those thoughts have recently left us astounded at how fast the years have passed since 1994 when we opened with two doctors and two staff. Now twenty years later as we enter 2014 with five doctors, three locations and close to 60 staff, we are aware of this passage of time and that a year is not as long as we once thought. But we have continued all these years with the same commitment to our patients. Our dentistry has continued to be sustained by our common vision and mission to the communities that we serve.

We have been driven these last 20 years by confidence in what we do, and we will continue into the future without the fears that grip so many businesses in our country and community. Our practice does not fear change, or growth, or succumb to the outside pressures that small businesses feel. We are confident in our quality, and desire rewarding relationships with our patients and staff that creates a positive atmosphere. The positive atmosphere that we strive for on a daily basis, makes for a happy and winning staff, and also healthy patients committed to their dental health care. Thanks to all who have made this practice so great and a profession that has given us both so much joy!


R. Todd Weaver, D.M.D., F.A.G.D. and John L. Reckner, D.M.D., F.A.G.D.

View Recipes from our 20th Anniversary Cookbook.




Dr. George Reinhart thanks our community and staff for your support
over the past 20 years. View on our youtube channel.

Enjoy our 20th Anniversary Slideshow filled with archive photographs from
1994 to 2014. View on our youtube channel. (music by guitarist Rolly Brown)

Brenda Oelschlager, Development Officer of the Keystone Opportunity Center in Souderton congratulates Weaver Reckner Reinhart Dental Associates on 20 years of dental care to the community. View on our youtube channel.

Celebrating Our 20th Anniversary with
a Cookbook Full of Delicious Recipes

We have produced a 140-page Classic Recipe Cookbook filled with delicious recipes for appetizers, beverages, soups, salads, vegetables, main dishes, breads/rolls, and desserts all submitted by our doctors and dental team. We can't wait to show everyone what we have produced! We especially want to thank Diane Irwin (L) and Nancy Moyer (R) for all of their hard work and dedication to this project.

You can purchase a copy of the cookbook for $10 and all proceeds of this fundraiser will go to the Keystone Opportunity Center. The cookbooks make a wonderful Holiday gift. Just stop by our office to pick up your copy, or one for a friend! If you try the recipe let us know on our Facebook page, we'd love to hear from you!

Tuscan Vegetable Soup

Submitted by our Business Assistant, Lori Hunsberger

2 - 15 oz cans low - sodium cannellini beans, drained and rinsed
1 - 15 oz can of black beans, drained and rinsed
1 TB olive oil
1 large onion, really diced small, about 2 cups
1 cup of diced carrots
4 stalks celery, diced, about 1 cup
2 small zucchini, diced, about 3 cups
2-4 cloves garlic, minced (I love garlic)
2 TB chopped fresh thyme leaves (or 2 tsp dried)
(fresh tastes best)
4 tsp chopped fresh sage leaves (or 1 tsp dried) (again, I used fresh)
1 tsp salt
1/2 tsp freshly ground black pepper
64 oz chicken broth or vegetable broth (boxed chicken stock is okay)
2 - 14.5 oz can diced tomatoes
4 cups chopped baby spinach leaves
2/3 cups freshly grated parmesan cheese, or use Colby jack shredded cheese it is delicious too! Whatever cheese you love would work!

1. In a small bowl mash half of the beans with a masher or the back of a spoon and set aside.
2. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1 tsp of salt, 1/2 tsp of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
3. Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole cannellini beans and black beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
4. Serve topped with cheese of choice. ENJOY!

A. Cut up the onion, celery, zucchini, carrots the day before and kept them in a container. It is quick to put it all together the next day.
B. Cut up the vegetables all very small to make for more uniform bites.
C. Chop the onions under your microwave with the vent on for less tears.

Slow Cooked Savory Herb Chicken

Submitted by our Dental Assistant, Michele DiCicco, E.F.D.A.

2 and 1/2 to 3 lbs chicken, cut into 1 inch cubes

2 envelopes Lipton recipe secret savory herb with garlic soup mix

2 medium red peppers cut in 1 inch cubes

1 medium diced onion

1 cup of dry wine or water

In slow cooker combine all ingredients. Cook covered on low 8-10 hours and serve with rice and vegetables. Enjoy!

Baked Oatmeal, An Alternative to Granola Bars

Submitted by our Business Assistant, Lori Hunsberger

2 eggs
1 teaspoon vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder or use ½ cup honey
5 cups, Old Fashioned rolled oats
¼ cup flaxseed meal
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2¾ cups milk
1/3 cup coconut (optional)
Optional toppings: raisins, walnuts, chocolate chips

Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
Finally pour in milk and combine.
Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
Pour mixture evenly into muffin tin cups.
If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
Bake 30 minutes until a toothpick in center comes out clean.
Cool and enjoy or freeze them in gallon freezer bags.

Nutrition Info (without toppings)
Servings: 18* Calories for one: 143* Fat: 4g* Cholesterol: 25mg* Sodium: 161mg* Fiber: 4g* Sugars: 4g* Carbs: 23g* Protein: 6g*

Healthy Chocolate Chip Cookies

Submitted by our Business Assistant, Lori Hunsberger

1 cup peanut butter
1/4 cup brown sugar
1/8 cup sugar
1/8 cup agave or honey
2 egg whites
1 cup oatmeal
2 T flax meal
2 T chia seeds
1 tsp baking soda
1 cup semi sweet or dark chocolate chip

Mix together:
Peanut butter, brown sugar, sugar, agave or honey and egg whites

Blend the following until it resembles flour:
Oatmeal, flax meal, chia seeds, baking soda

Mix all ingredients together, then add semi sweet or dark chocolate chips
(depends how chocolatey you want them)

Bake for 9 minutes at 350 degrees
Makes 24 cookies

Creamy Roasted Red Pepper Sauce

Submitted by our Dental Assistant, Heather Pilla


2 cloves garlic (minced)
1/2 cup onion (chopped)
4 ounces crumbled feta cheese
12 ounce jar roasted red peppers
14.5 ounce can of diced tomatoes
1/2 cup milk
1/4 cup half and half
Salt and pepper to taste
Crushed red pepper flakes

Saute onion and garlic in olive oil until onions are translucent.

Puree roasted red peppers, diced tomatoes, and feta cheese in blender or food processor (I like mine slightly chunky) and add to pan. Stir in milk and half and half. Season with salt and pepper to taste, along with a dash or two of crushed red pepper flakes.

Simmer for 10 - 15 minutes over medium heat, stirring frequently. Serve over linguine or your favorite pasta.

* I have also added things like quartered artichoke hearts or grilled chicken, and both were fantastic.

Paleo Morning Glory Muffins

Submitted by our Business Assistant, Lori Hunsberger


1/2 cup mashed sweet potato
1/2 cup shredded coconut
1/2 cup raisins
1/2 cup chopped walnuts
1/4 cup honey
1/8 cup shredded carrot
2 eggs
3/4 cup almond flour
1 tsp cinnamon
1 tsp vanilla extract
1 tsp baking powder


Preheat oven to 350*F.
Combine all ingredients in a large mixing bowl and blend well.
Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among six cups.
Bake for 28-30 minutes or until muffins are cooked all the way through.
Allow to cool before serving.
Makes 6 muffins

Todd's Guacamole

Submitted by Dr. Todd Weaver


3 medium sized ripe avocados
3 Tbsp. of sour cream
2 limes
4 cloves garlic, minced
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. chili powder
fresh ground pepper of cayenne to taste
1/tsp. salt
fresh chopped cilantro and dill, to taste


Scoop out avocado, cut and place in a bowl. Add sour cream and juice from limes, stir until smooth. Add everything else and mix well. Chill before serving wth pita chips, or raw veggies. Enjoy!

Autumn Harvest Pork Loin

Submitted by Rhonda Souder-Ruth


1 cup apple cider or apple juice
1 1/2 to 2 lb pork loin
2 large granny smith apples, peeled and sliced
1 and 1/2 whole butternut squash, peeled and cubed
1/2 cup brown sugar
1/4 tsp cinnamon
1/4 tsp dried thyme
1/4 tsp dried sage


Heat cider in hot skillet. Sear pork loin on all sides in cider. Sprinkle meat with salt and pepper on all sides. Place in crock pot, along with juices. Combine apples and squash. Sprinkle with sugar and herbs, stir to combine. Place around pork loin.

Cover and cook on low for 5 to 6 hours. Remove pork and let stand for 10-15 minutes. Slice into 1/2 inch slices. Serve topped with apples and squash. Enjoy!


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