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3079 E. Van Buren, Eureka Springs, AR 72632 View on Map

Bed and Breakfast Newsletter Eureka Springs, AR


Eureka Springs, Arkansas
September, 2012

The Eureka Springs annual Antique Auto Festival will be held Friday and Saturday, September 7th and 8th, 2012. Enjoy seeing hundreds of antique and restored automobiles from all eras and manufacturers. This show is open to all makes and models of automobiles. Trophies will be awarded for Best of Show, Best Paint and Best Engine in both the Original and Modified categories. Registration and judging will be 8:00 to 10:00 am at the Pine Mountain Village.

Enjoy massages? Don’t miss our special going on until September 15. The price for a One-Hour Couple’s Massage is $35 off regular price. We’d love to help you with a Special Getaway.

Stay at our Eureka Springs Bed and Breakfast and enjoy seeing all the beautiful cars in our wonderful Ozarks retreat.



*Stay Two Nights with us by September 15 and
*Add a One-Hour Massage for Two for $95.00

Good Until September 15, 2012
No other discounts apply.
Previous bookings do not apply.


Tropical Pineapple Coconut Bars

1 package Yellow cake mix
1 ½ cups quick-cooking rolled oats
½ cup butter, softened
1 egg

½ cup all purpose flour
1 (14oz) can sweetened condensed milk (not evaporated)
1 (8oz) can crushed pineapple, well drained, reserving liquid
½ teaspoon nutmeg

1 cup chopped macadamia nuts
1 cup coconut
1 cup vanilla milk chocolate chips

1 cup powdered sugar
4 to 6 teaspoons pineapple liquid

Heat oven to 350.
Lightly grease 13×9 inch pan.
Combine all base ingredients at low speed until crumbly.
Reserve 1 ½ cups of the crumb mixture.
Press remaining crumb mixture in bottom of greased pan.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine all filling ingredients; blend well.
Pour into crust-lined pan.
Add all topping ingredients to reserved crumb mixture; mix well.
Sprinkle evenly over filling.
Bake at 350 for 30 to 40 minutes or until golden brown.
Cool completely.

In small bowl, combine powdered sugar and enough reserved pineapple liquid for desired drizzling consistency; blend until smooth.
Drizzle over bars.
Store in cool place (refrigeration not necessary).
Makes 16 bars.


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