Eureka Springs B&B Newsletter June

Eureka Springs, Arkansas
June, 2013
The weather is so nice and everything is so green and beautiful right now. Hopefully the storms are well past us and summer won’t be far away.
The Eureka Springs Blues Weekend will take place Thursday, June 13 through Sunday, June 16. Blues Weekend features local, regional, national and international blues acts, and is held in The Auditorium, Basin Spring Park and various businesses in Eureka Springs. The headliners are Ruthie Foster and Tommy Castro. In addition, featured acts include Kenny Neal, The Cate Brothers, Lazy Lester, Marquise Knox, Hadden Sayers, The Super Reverbs featuring RJ Mischo & Jeremy Johnson, and Nathan A & Max RPM.
Three popular operas, including two comedies and a tragedy, plus a group of extraordinary singers and artistic staff from across America will bring magic to the mountain at Inspiration Point, as Opera in the Ozarks presents its 63rd Season beginning Friday June 21 and running through July 19.
The Great Passion Play is now performing five nights a week – Monday, Tuesday, Thursday, Friday and Saturday. Tickets can be added to any stay or package with us.
Anytime is a great time to visit Eureka Springs for a relaxing getaway. Make your reservation to Escape to our Ozarks Bed and Breakfast today!
SPECIAL
MID-WEEK JUNE SPECIAL
Two Nights in either Morgan or Lauren King Jacuzzi Suite
A Dinner for Two at one of Eureka’s fine restaurants ($50 voucher)
In-Room Full Breakfast each morning
Desserts in your room each day
- $325 Available Sunday thru Thursdays in June.
No other discounts apply, All Prices Plus Tax
- Additional nights can be added for $135.00 plus tax.
Call Today!
RECIPE
LIME CAKE
1 box Duncan Hines Lemon Supreme Cake Mix
2 small 3 oz boxes or 1 large box Lime Jello
5 eggs
1 cup oil
1 cup orange juice
Bake at 350 degrees 20-25 minutes in 3 round 9-inch pans. Cool well before frosting.
Frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
3 tablespoons lime juice
2 pounds powdered sugar
Mix until spreading consistency.

Eureka Springs B&B March Newsletter

Eureka Springs, Arkansas
March, 2013
Spring can’t be far away. Easter is the last Sunday in March and we’re looking forward to a beautiful Spring. The Pine Mountain Jamboree Music Show reopens this month with it’s family-friendly musical variety show. Spring is always breezy here in the Ozarks and it’s a great time to fly a kite. Don’t miss the Annual Kite Festival at Turpentine Creek. Although St. Patrick’s Day is the 18th, our St. Paddy’s Escape Special is good all month. It includes a Free Horse-Drawn Carriage Ride through the Historic Eureka Springs Downtown. There a few places in America today to witness an Easter Parade, except for Eureka Springs. Come see the fashionably dressed parade to celebrate women to benefit chemotherapy patients.
Spread the word that the Great Passion Play opens for 2013 on May 3rd. Buy your tickets now online at a reduced rate for the opening weekend.
Anytime is a great time to visit Eureka Springs for a relaxing getaway. Make your reservation to Escape to our Ozarks Bed and Breakfast today!
SPECIAL
ST. PADDY’S ESCAPE
Everyone’s Irish in Eureka Springs in March!
* Two Nights in a King Jacuzzi Suite (Maylie or Matalyn)
* A Dinner for Two at one of Eureka’s fine restaurants ($50 voucher)
* FREE Horse-Drawn Carriage Ride
* In-Room Full Breakfast each morning
* Desserts in your room each day
- $339 any days in March
No other discounts apply, All Prices Plus Tax. Call Today!

RECIPE
CHOCOLATE HAZELNUT COCONUT BARS
INGREDIENTS:
1 roll refrigerated chocolate flavored chip cookie dough
1 1/4 cups hazelnut spread with cocoa (from 13-oz jar)
1 package (8 oz) cream cheese, softened
1 Egg White
1 can (14 oz) Sweetened Condensed Milk
3 cups shredded coconut
1 teaspoon Vanilla Extract
3 tablespoons Butter
1/2 cup toasted shredded coconut, if desired*
DIRECTIONS:
Heat oven to 350°F. Spray 13×9-inch pan (dark pan not recommended) with cooking spray. Let cookie dough stand at room temperature 10 minutes to soften.
In large bowl, break up cookie dough. Stir in 3/4 cup of the hazelnut spread until blended. Press dough evenly in bottom of pan.
Bake 10 to 15 minutes or until light golden brown. Cool 30 minutes.
In large bowl, beat cream cheese and egg white with electric mixer on medium speed until smooth. Add condensed milk, 3 cups coconut and vanilla; beat until well blended. Pour over crust. Bake 35 to 40 minutes or until light golden brown and set. Cool completely, about 1 hour.
In 1-quart saucepan, heat remaining 1/2 cup hazelnut spread and butter over low heat, stirring constantly, until melted. Spread over cooled bars; sprinkle with toasted coconut. Refrigerate 30 minutes or until topping is set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Bed and Breakfast Newsletter from Eureka Springs

Eureka Springs, Arkansas
February, 2013

Stir up a little Romance in Eureka Springs this February. Our VALENTINE’S MONTH SPECIAL is good all February. Don’t miss the Chocolate Lover’s Festival and the Mardi Gras Parade in Eureka Springs February 9th. Plans are proceeding for the Great Passion Play to open for 2013 on May 3rd. Buy your tickets now online at a reduced rate for the opening weekend.
Anytime is a great time to visit Eureka Springs for a relaxing getaway. Make your reservation to Escape to our Ozarks Bed and Breakfast today!

SPECIAL
VALENTINE’S MONTH SPECIAL
Make Romance Last More Than A Day!
* Two Nights in a Private Honeymoon Cottage **
* A Dinner for Two at one of Eureka’s fine restaurants ($50 voucher)
* A Chilled Bottle of Champagne or Sparkling Cider in your room on arrival
* A Full Breakfast in Your Room Each Morning
* Desserts in your room each day
- $449 Valentine’s Weekend
- $399 Any days in February except Valentine’s Weekend (Feb 14 – 16)
**Substitute any of our suites at a reduced price. Call for details.
- Add a third night to either package for $150
No other discounts apply, All Prices Plus Tax

RECIPE
CHOCOLATE PECAN PIE
1 1/2 cups graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup firmly packed brown sugar
6 tablespoons butter, melted
3/4 cup semisweet chocolate morsels
2 tablespoons heavy whipping cream
1 1/2 cups confectioner’s sugar
1 (8-ounce) package of cream cheese, softened
8 (1-ounce) squares semisweet chocolate, melted and cooled slightly
1 (8-ounce) container frozen nondairy whipped topping, thawed
Garnish: chocolate sauce
In a medium bowl, combine graham cracker crumbs, nuts and brown sugar. Add melted butter, stirring to combine. Press mixture into bottom and up side of a 9-inch deep-dish pie plate; bake for 6 minutes. Set aside to cool.
In a small bowl, combine chocolate morsels and cream. Microwave on High in 30-second intervals, stirring between each, until chocolate is melted and smooth. Spoon mixture evenly into prepared piecrust; chill for 30 minutes.
In a large bowl, beat confectioner’s sugar and cream cheese at medium speed with an electric mixer until creamy. Add melted chocolate squares, beating until combined. Stir in whipped topping. Spoon mixture evenly over chocolate pie crust. Cover and chill for at least 4 hours before serving.

Bed and Breakfast Newsletter from Eureka Springs, Arkansas

Eureka Springs, Arkansas
January, 2013

Happy New Year! We have GREAT NEWS to share. The recent media reports of the Great Passion Play closure were premature. Through a partnership with The Gospel Station Network, the funds have been raised by the local community and others to keep the PLAY OPEN! Although the gates were locked and the lights turned off at the end of last season, the Play WILL CONTINUE in 2013 due to the kindness of donors.

We greatly look forward to the 2013 season of the Play and beyond. Please pass along the good news to everyone you know, as the media is sometimes more eager to spread bad news than good. We don't want the last thing that people hear about The Great Passion Play to be that has closed. It will be OPEN for 2013. Come witness the sacrifice that Jesus made for all....live.


Our UNWIND ON A BUDGET SPECIAL is still going on in January and we have added a special for February. Make your reservation to Escape to our Ozarks Bed and Breakfast today!

Our recipe of the month is Breakfast Casserole. It's easy to make and always gets rave reviews. It can be adapted for your own personal tastes by exchanging the meat or leaving it out all together.

Anytime is a great time to visit Eureka Springs for a relaxing getaway.

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SPECIAL

VALENTINE’S MONTH SPECIAL
Make Romance Last More Than A Day!

•     Two Nights in a Private Honeymoon Cottage **
•     A Dinner for Two at one of Eureka’s fine restaurants ($50 voucher)
•     A Chilled Bottle of Champagne or Sparkling Cider in your room on arrival
•     A Full Breakfast in Your Room Each Morning
•     Desserts in your room each day
  

- $449 Valentine’s Weekend
- $399 Any days in February except Valentine’s Weekend (Feb 14 – 16)
**Substitute any of our suites at a reduced price. Call for details.
- Add a third night to either package for $150
No other discounts apply, All Prices Plus Tax

UNWIND ON A BUDGET
Yes, you deserve a getaway!

• Two Nights in a King Jacuzzi Suite with Fireplace (Olivia or Lauren)
• A Full Breakfast in Your Room Each Morning
• Afternoon Desserts in Your Room
• A One-Hour Couple’s Massage for Two
  

    All for $399 plus tax!
    Good in January 2012.
    No other discounts apply. Subject to availability.

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RECIPE

BREAKFAST CASSEROLE

1999 Recipe Hall of Fame

Spicy sausage, fluffy eggs, and melted cheese make this dish a family favorite.

1    pound ground pork sausage*
10    white sandwich bread slices, cubed (6 cups)
2    cups (8 ounces) shredded sharp Cheddar cheese
6    large eggs
2    cups milk
1    teaspoon salt
1    teaspoon dry mustard
¾    teaspoon Worcestershire sauce
¼   teaspoon ground cayenne pepper
½    teaspoon onion powder

•    Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
•    Place bread cubes in a lightly greased 13- x 9-inch baking dish; sprinkle bread evenly with cheese, and top with sausage.
•    Whisk together eggs and remaining ingredients; pour evenly over sausage mixture. Cover and chill casserole for 8 hours. Let stand at room temperature 30 minutes.
•    Bake at 350° for 45 minutes or until set. Let stand 5 minutes before serving. Yield: 6 to 8 servings.
* Substitute 2 cups cubed cooked ham for sausage or 1 pound of crumbled cooked bacon, if desired.