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Eureka Springs Bed and Breakfast April Newsletter


Eureka Springs Grotto SpringEureka Springs, Arkansas
April, 2012

We are so proud to have won “BEST DESSERT” at the recent Souper Soup fundraiser for the Eureka Springs Historical Museum that was held immediately following the Victorian Classic. Our Caramel Italian Cream Cake was chosen from among the desserts submitted by Eureka Springs B&B’s. This is a worthy cause to help preserve Eureka Springs History and we’re so glad to support them. There is a link on our website homepage to the recipe.

Plenty of things to see and do this month. There is a new music show in town. The Patsy Cline Show by Tracy De Mille is a 75 minute show running April through October every day except Tuesday and Thursday. Tracy’s theatre in Branson was damaged in the recent tornado, so she’s relocated to Eureka Springs. The Second Saturday Art Gallery Stroll celebrate the Art of Eureka. Come visit the galleries and see works from the many talented artists in the area.

Carving in the Ozarks returns to the buzz of chainsaws. Watch carvers in action as they complete their large works. The Annual Springtime in the Ozarks convention will also be in town this month.

The Saint Petersburg String Quartet will perform at the AUD Sunday, April 29. Reviewed as one of the world’s most esteemed chamber ensembles. This performance is a fundraiser for CICA Festival to be held in June.

Don’t miss all the cozy and intimate restaurants, quaint shops and unique galleries all set in a picturesque village setting. Music in the Park returns this month to add to the downtown ambiance.

Enjoy a relaxing getaway to Eureka Springs today!


Learn and Enjoy the History of Eureka Springs

Stay Two Nights in the Lauren or Morgan Suites, in our Antiques and Lace Building
Two Tickets on the Eureka Springs Tram Tour, a narrated tour with stops at historical sites
A Horse-Drawn Carriage Ride through historic downtown
Two FREE Tickets to the Eureka Springs Historical Museum

Available Fridays and Saturday in April.
$356.00 plus tax. No other discounts apply.

Stay Two Nights Sunday – Thursday Nights in April
Get a $40.00 Dinner Voucher Good at a Eureka Springs Restaurant FREE!

Available Sunday-Thursday in April
No other discounts apply.
Must mention this special when making your reservation.



Prep Time: 20 min ; Start to Finish: 1 hr
Makes: 2 servings

2 Pillsbury® Oven Baked frozen southern style biscuits (from 25-oz bag)
2 eggs
1/2 to 1 cup baby broccoli florets
1/2 cup milk
1/4 teaspoon ground mustard
1/4 teaspoon greek seasoning
1/4 teaspoon dill weed
1/2 cup diced cooked ham
1/2 cup shredded Colby/Pepper Jack/Cheddar cheese (4 oz)

Heat oven to 350°F. Place biscuits on cutting board; let stand 10 minutes to thaw.
In small microwavable bowl, microwave broccoli uncovered on High 1 minute; drain on paper towel.
In medium bowl, beat eggs, milk and mustard with wire whisk until blended. Stir in ham, cheese and broccoli.
Spray 8×4-inch (1-quart) glass loaf dish or 1-quart casserole with cooking spray. Cut each biscuit into 8 pieces; arrange evenly in dish. (Optional: To bake in 3 ½ inch indivdiual ramekins, use only 4 pieces of biscuit, keep other ingredients in proportion)
Pour egg mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.
Bake 30 to 35 minutes or until edges are golden brown and center is set. Let stand 5 minutes before serving.

Optional: Spice up your morning when you add some chopped chiles to the casserole and serve salsa on the side. Broccoli can be deleted.


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