• Buffalo Chicken Dip

    Buffalo Chicken Dip





    8 oz.  softened cream cheese


    1/2 cup hot sauce


    1/2 cup ranch dressing 


    2 cups shredded cooked chicken. 


    1/2 cup shredded cheddar cheese 




    Preheat oven to 350°F.

    Combine all ingredients in a 1-quart baking dish.

    Bake for 20 minutes or until mixture is heated through; stir. Serve with crackers, corn chips, or vegetables.


  • Quick Crispy Apple Crisp

    Quick Crispy Apple Crisp




    6 c. peeled, cored and sliced apples

    2/3 c. quick cooking rolled oats

    1/3 c. all-purpose flour

    3/4 c. packed brown sugar

    1/2 tsp. nutmeg

    1/2 tsp. cinnamon

    1/4 c. cold butter




    Place apples in an 8×8 microwave safe baking dish. Mix remaining ingredients, except butter, in a medium bowl. Cut in butter until mixture is crumbly. Sprinkle mixture over apples. Microwave for 12 to 16 minutes on HIGH or until apples are tender.

    Serve warm with vanilla ice cream or whipped cream.




  • Chocolate Oatmeal Treats

    Chocolate Oatmeal Treats



    Prep Time: 15 Min                                           Makes: 32 treats




    1/2 cup milk

    1/2 cup cocoa powder

    1 1/2 cups sugar

    1/2 cup butter

    1/2 cup creamy peanut butter

    1 tsp. vanilla extract

    2 1/2 cups quick cooking oats




    In a large saucepan over medium high heat, mix together; milk, sugar, cocoa powder, and butter. Bring to a boil; boil for 2 minutes. Remove from heat and stir in the peanut butter and vanilla. Add the oats and mix well. When mixture is well blended, drop by teaspoonful on parchment paper. Let cool in refrigerator for 2 hours.


    Best if stored in an airtight container in the refrigerator for about a week.




  • Mini Molten Lava Cake

    Mini Molten Lava Cakes


    8 ounces semisweet chocolate chips

    1- 1/4 sticks butter

    1/2 cup all-purpose flour

    1 1/2 cups confectioners’ sugar

    3 large eggs

    3 egg yolks

    1 teaspoon vanilla extract




    Preheat oven to 425 ˚F.

    Grease muffin pan with unflavored cooking spray. Melt the chocolate chips and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Add the vanilla, stir well. Divide the batter evenly among the muffin cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Immediately invert the cakes on to a large platter. Serve with vanilla ice cream or whipped cream.

    Makes 12.


  • Sautéed Apples

    4 Apples, peeled and sliced.

    Melt 1 stick of butter in pan

    Add apples, 1 cup brown sugar, cinnamon, honey, sprinkle of salt and white pepper.

    Cook to desired doneness.

  • Red Roasted Rosemary Potatoes

    Coat with Olive Oil, Salt, Pepper, garlic powder and onion powder

    Cook 1 hour at 450 degrees

  • Roasted Pork Chops

    Tenderize Boneless Chops

    Season to taste

    Dredge in Flour, Dip in Egg, Coat with Bread Crumbs

    Fry lightly in Olive Oil on both sides.

    Transfer to baking dish and bake at 325 in oven for 50 minutes or until tender.

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