Call us directly: 1-479-253-6264
3079 E. Van Buren, Eureka Springs, AR 72632 View on Map

Bed and Breakfast Eureka Springs July Newsletter


Eureka Springs, Arkansas
July, 2014

Can you believe that July is already here? Don’t let the summer slip by without a getaway for just the two of you. We’ve been having some mild weather so far and it hasn’t gotten too hot yet. It’s a wonderful time to visit Eureka Springs.

There’s Music in the Park on the Second Saturday and don’t miss the Second Saturday Gallery Stroll. Galleries open for your enjoyment with light refreshments and wine. Special artists’ showings and demonstrations.

The 16th Annual Fat Tire Festival is the third weekend on July. Mountain Bike off-road events. Short track, super D, Downhill, old served trials and cross country racing. Competitive & non-competitive mountain bike events.

Opera in the Ozarks continues through July 18th for it’s 64th season. The performances at Inspiration Point have gained much notoriety and opera lovers agree it is a unique experience.

There’s always something for everyone to enjoy in Eureka Springs. Call to make your reservations with us today.



* Two nights in your choice of Maylie or Matalyn suites king jacuzzi suites
* A Dinner for Two at One of Eureka’s Fine Restaurants ($50 voucher)
* A Romantic Horse-Drawn Carriage Ride
* A full breakfast served in your suite.
* Afternoon desserts in your suite.

Sunday – Thursday package price: $358 plus tax.
Upgrade to a suite with a fireplace for only $20.00 more!



1 roll Pillsbury refrigerated sugar cookies
1/3 cup all-purpose flour
1/3 cup old-fashioned oats
1/2 cup raspberry preserves
1/3 cup white vanilla baking chips
1/2 teaspoon vegetable or canola oil

Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In medium bowl, mix cookie dough, flour and
oats until crumbly and well combined. Press half the mixture into bottom of pan. Bake 15 minutes.

Spread preserves over base. Top with remaining cookie dough mixture. Bake 20 to 25 minutes longer or until
golden brown. Cool completely, about 2 hours.

In small microwavable bowl, microwave white vanilla baking chips 30 seconds; stir. Continue to microwave in
15-second increments until chips can be stirred smooth. Stir in the oil until well combined. Drizzle over top
of bars. Cut into 4 rows by 4 rows.


Sign up for Newsletter: