Nicolin Mansion Bed & Breakfast

221 Broadway Street South, Jordan, Minnesota 55352
Innkeeper(s): Kevin & Terri Knox

1,000 Fan Giveaway! 27 Jul 2014, 10:30 am


1,000 Fan Giveaway!

Want to win a FREE night stay at the Nicolin Mansion? Like Our Page and Win!

Winner receives a one night stay in Gail’s Room as a prize. Value $169.00

In celebration of our 10th anniversary, enjoy a relaxing night in the guest room that started it all on August 14, 2004. The green toile room is surrounded in fabric covered walls and features a queen size bed with a half-tester canopy and corner fireplace. The curtained bay window seat overlooks the sights and sounds of the courtyard and garden pond below. The private bathroom includes the mansion’s original marble sink and a corner whirlpool tub.

To enter like our page and leave a comment! Prize will not have a cash value.

Like Our Page and Comment to Win!
“What do you like most about Nicolin Mansion Bed & Breakfast?”

Contest will end when we hit 1,000 Fans!

Like! Comment! Share!

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Recipe of the Month: Cappuccino Praline Puffs 2 Jan 2014, 6:17 pm

Cinnamon and chocolate garnish a coffee-flavored pastry cream piled into golden puff pastry shells. We’ve garnished with chopped Andes peppermint candies and green sugar sprinkles during the holidays.

[ul style=”5″]
[li]1 (10-ounce) package puff pastry shells[/li]
[li]2 (1-ounce) bars dark chocolate[/li]
[li]2 teaspoons instant coffee or espresso powder[/li]
[li]1 teaspoon water[/li]
[li]1 cup heavy cream[/li]
[li]1 tablespoon sugar[/li]
[li]1/2 cup candy toffee bits[/li]
[li]ground cinnamon[/li]

Preheat oven to 400°.

Bake and cool the pastry shells according to the package directions.

Finely chop 1 chocolate bar. Set aside.

Stir the espresso powder and water in a medium bowl until dissolved. Add the cream and sugar. Beat with an electric mixer at high speed until stiff peaks form. Fold the toffee bits and the chopped chocolate into the cream. Cover and refrigerate until ready to serve.

To serve, divide the cream mixture between the pastry shells. Sift the cinnamon over the filling, and shave the remaining chocolate bar with a vegetable peeler over the filling. For a holiday flair, substitute the cinnamon and chocolate with chopped chocolate peppermint candies and green sugar sprinkles.

Option: Cover and refrigerate the shells for at least 1 hour before serving.
Substitution Tip: You can substitute 2 cups thawed frozen whipped topping for heavy cream and sugar.

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Recipe of the Month: 12 Days of Christmas Cookies 11 Dec 2013, 10:50 pm

This month we review our blog feature for the 2012 holiday season – the 12 Days of Christmas Cookies! We baked a new cookie each day starting with National Cookie Day on December 4th. Enjoy!

[ul style=”4″]
[li]Day 1: Nutty Caramel Bars[/li]
[li]Day 2: Krumkake (Norwegian Crumb Cake)[/li]
[li]Day 3: Rosettes[/li]
[li]Day 4: Rose Water Sugar Cookies[/li]
[li]Day 5: Mocha Crinkles[/li]
[li]Day 6: Two-Tone Spritz Cookies[/li]
[li]Day 7: Peppermint Meringues[/li]
[li]Day 8: Easy Chocolate Fudge[/li]
[li]Day 9: Gingerbread Cookies[/li]
[li]Day 10: Peanut Butter Kiss Cookies[/li]
[li]Day 11: Brickle Drop Cookies[/li]
[li]Day 12: Shortbread Cookies with Lemon Glaze[/li]

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Peanut Butter Reindeer Cookies 4 Dec 2013, 5:46 pm

December 4th is National Cookie Day! We first made these for our Holiday Open House in 2011. These cookies are delicious and festive! Perfect for a holiday party, or just a special treat!

[ul style=”5″]
[li]1 1/4 cups firmly packed brown sugar[/li]
[li]3/4 cup creamy peanut butter[/li]
[li]1/2 cup shortening[/li]
[li]3 tablespoons milk[/li]
[li]1 tablespoon vanilla extract[/li]
[li]1 whole egg[/li]
[li]1 3/4 cups all-purpose flour[/li]
[li]3/4 teaspoon baking soda[/li]
[li]3/4 teaspoon salt[/li]
[li]60 whole mini chocolate covered pretzels[/li]
[li]60 whole brown candy-coated chocolate candies[/li]
[li]30 whole red candy-coated chocolate candies[/li]
Preheat oven to 375 degrees F.

Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl, and beat until well blended. Then add egg and mix to combine.

Add in flour, baking soda and salt. Mix in until well blended.

Form dough into 1 inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball to form a point, then flatten the ball with your hand.

Space cookies 2 inches apart on a greased cookie sheet and bake for 8 minutes.

Remove from oven, and gently press two brown M&Ms for the eyes, one red one for the nose, and then add the mini pretzels onto the tops of the cookies for the antlers.

Allow to cool on baking sheet then transfer to wire rack. The antlers can fall off if you are not careful! Make sure the entire cookie is on the cooling rack.

Makes about 30 reindeer cookies.

Originally Made From: Bakergirl

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It's beginning to look a lot like Christmas! 3 Dec 2013, 8:10 pm

The decorations have been hung by the chimney (and then some) with care. In hopes that St. Nicholas (and YOU) soon would be here! Here’s a peek.

Our front porch welcome to the Nicolin Mansion.


One of our festive urns…


Snowman foyer reminder – “Count Your Blessings” – everyday!


Inside holiday window looking out.


Snowflake upside-down tree on the baby grand piano.


According to the sign “You Are Now In Bedford Falls.” It’s a Wonderful Life!! And yes, it’s your innkeepers FAVORITE movie!


Angel Tree in the front parlor. Special Angels!


Santa Claus collection on top of the Middle Parlor bookcase.


Vintage 1940’s era bubble lights and indented reflector glass ornaments.


Pine cone wreath in the dining room window.


And a partridge in a pear tree…


The breakfast table awaits guests for the holiday season.


In the words of Tiny Tim, “God Bless Us, Everyone!”

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125th Anniversary Celebration 30 Oct 2013, 5:32 pm

Thank you to everyone who attended our 125th Anniversary Celebration!

On Monday, October 29th, 1888, Frank Nicolin moved into his new mansion and invited friends and family inside for tours and musical entertainment. This is the original announcement from the Jordan Independent, published on November 2, 1888:


So, Kevin and I decided to do the same thing 125 years later, on October 26th, 2013.


Vis-a-vis horse drawn carriage rides carried riders through the Jordan Historic District, recognized on the National Register of Historic Places, along the route of the Walking Tour of Historic Sites that I prepared with my friend Mara, owner of 225 Water Street. You can see some of the sites along the ride in our post HERE.


Our musical entertainment was held in the front parlor. Lynn Stonehocker entertained guests with classical music on violin and piano. Incidentally, she is my best friend from high school, in Racine, Wisconsin, who introduced me to Kevin! We met at an R-Factor concert, still her current band.


Later in the afternoon, jazz duo Rahjta Ren and Becky Johnson entertained our guests. They drew in an audience with their smooth sounds, inspiring some to dance. If you missed them at our celebration, they perform regularly at The School II Bistro & Wine Bar in Chanhassen.


In the middle parlor, we presented a slideshow of the Nicolin Mansion through the years. It featured photos of the former owners, and the mansion rooms as they evovled. It included images of the mansion after the boarding house era, when Gail Anderson purchased it in 1980. Also, what it looked liked when we purchased the mansion from the Chamberlins in 2003, and during our renovations. You can see the slideshow in our post HERE.


In the dining room we served refreshments. Some gathered around the table with their snacks, like these ladies from the community and Jordan Area Historical Society.


Others grabbed a treat and took a tour through the mansion and the Bed and Breakfast rooms. We included one guest’s perspective of the tour in our post HERE.


It was a fantastic day, and a memorable way to commemorate 125 years of life in this mansion. Thanks for stopping in!

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Mansion Tour by 125th Celebration Guest 29 Oct 2013, 5:10 pm

We love to see what details our guests notice on a tour of the mansion. Here is our friend LaDora’s perspective on a tour during our 125th Anniversary Celebration.

[slideshow_deploy id=’2964′]

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Carriage Ride through Historic Downtown Jordan 28 Oct 2013, 5:43 pm

Vis-a-vis Carriage Rides along the route of the “Walking Tour of Historic Sights” was one of the highlights during our 125th Anniversary Celebration, held October 26, 2013. Trish Denn from Denn Carriages in New Prague brought two of her exquisite Percherons to lead the 1.5 mile carriage tour.


Click here for the full walking tour map.

Take a look at the sights along the carriage ride route on this beautiful fall day in October.

[slideshow_deploy id=’2846′]

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Slideshow of Nicolin Mansion Through the Years 27 Oct 2013, 5:43 pm

We presented this slideshow of the Nicolin Mansion at our 125th Anniversary Celebration, on October 26th.

It includes photos of all the previous owners of the mansion, including Frank Nicolin and each of his children (except Joseph).

There are four sets of images shown for each of the rooms:
[ul style=”3″]
[li]First set, in orange tones, is the mansion about 1980 when Gail Anderson purchased it from Ida Mertz following the boarding house era.[/li]
[li]Second set, usually in blue tones, is the mansion in 2003 when we purchased it from Troy and Laura Chamberlin.[/li]
[li]Third set is during our renovation processed, lasting from 2003 to 2007.[/li]
[li]Last set is the mansion as it is today.[/li]
Grab some popcorn and enjoy the show.
[slideshow_deploy id=’2634′]

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Recipe of the Month: Haralson Apple Crisp 30 Sep 2013, 9:42 pm

Featured as our September 2013 Recipe of the Month, apples from Jordan’s orchards take center stage. Kevin’s favorite apple is Haralson, which is a perfect fit for this apple crisp. Haralson’s have a mildly tart flavor, and hold their shape and texture in baking. Top this off with a cinnamon ice cream. Yum!

[ul style=”5″]
[li]7 tart apples, peeled, cored and sliced[/li]
[li]4 teaspoons fresh lemon juice[/li]
[li]1/2 teaspoon vanilla[/li]
[li]1 cup brown sugar[/li]
[li]1/2 teaspoon ground cinnamon[/li]
[li]1 cup rolled oats[/li]
[li]1/2 cup butter, room temperature[/li]
Preheat oven to 375°F. In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine.

Layer sliced apples in a 9 x 12-inch (or approximately the same size) baking pan.

Combine brown sugar, cinnamon, and oatmeal in a bowl. Cut in the butter. Sprinkle sugar mixture over apples.

Bake 45 minutes or until topping looks crunchy and apples are tender.

Serve topped with whipped cream or ice cream.

Serves 8.

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