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The James Manning House Bed & Breakfast, located in the Lake Region of the Pocono Mountains, welcomes visitors to Historic Wayne County, Bethany and Honesdale, PA.  Guests will find our 194 year old federal-style house to offer all modern amenities along with charming, eclectic antique and country furnishings.  We offer common rooms for reading or conversation, gardens for strolling, and of course comfortable sleeping quarters with private baths.  Our hot, hearty breakfasts are prepared fresh from local farm produce and our own garden harvests when available.

The area offers much to do from historic museums, to the great outdoors of the Delaware River.  Visitors, young and old, enjoy the Wayne County Historical Society, Dorflinger Glass Museum and Wildlife Sanctuary, the Roebling Bridge, and Zane Gray Museum just to mention a few.  For the adventurous, raft down the Delaware, hike Prompton State Park, ski Elk Mountain, zip line, snow shoe, bike, fish the lakes or hunt the state game lands.  Maybe your visit includes a concert at Bethel Woods, the original site of Woodstock, or one of Honesdale’s street events, such as Roots and Rhythm, Harvest and Heritage Days, Arts and Antiques weekend, or just a great event at the Cooperage or Ritz Theater in nearby Hawley, PA.

Our historical bed and breakfast offers you tranquility and comfort. When you arrive for your stay, you will find a welcoming and relaxed atmosphere, the perfect hotel lodging alternative. At the James Manning House your hosts, Warren and Janet Heinly, look forward to welcoming you with the warm, friendly hospitality unmistakable to their PA Dutch heritage.

Come be our Guest!

 

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Best of Summer Squash Frittata

Summer Squash Frittata1-Small zucchini squash, pared and cut into ½ inch cubes (a heaping cup)
1-Small yellow summer squash, pared and cut into ½ inch cubes (a heaping cup)

¼ c. chopped onion

1-2 Tbs. Olive Oil (I like 1 Tbs. extra virgin, and 1 Tbs. butter infused)

6 large or extra large eggssummersquash

¼ c. sour cream

1-1/2 t.  Weber’s Veggie Grill Seasoning

1 t. salt

½ t. ground pepper

2 Tbs. fresh basil pesto

6-10 grape tomatoes, halved

1/3 c. shredded mozzarella cheese

¼ c. fresh basil leaves, chopped

 

squash pan frittataPreheat oven to 350 degrees Fahrenheit.

Heat oil in an eight inch cast iron skillet over medium high heat; add the vegetables and sauté covered until tender, about 10-12 minutes. Stir occasionally.

Meanwhile, add remaining ingredients to a large bowl.  Whisk eggs, cream and spices until eggs are frothy and thick.  Pour egg mixture over vegetables in the skillet. Gently place tomatoes decoratively on top of eggs.  Bake in preheated oven for 30-35 minutes, until eggs are set, sprinkle cheese on top and return to oven for another 2 minutes and  top is starting to get browned.  Sprinkle the basil on top. Serves 6.

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