Traditionally, the Klingler family celebrates Halloween with a meal and family carnival. They do a cookout every Father’s Day and Teresa makes dinner on Christmas day for her family so they don’t have to cook. Teresa loves food, so she loves to cook everything. Breads and desserts are at the top of the list. They also make it a habit to gather at sporting events of the grandkids. Teresa’s favorite food involves steak, salad bars and Mexican food while Weston would choose steak and shrimp. Pecan and huckleberry pie and pecan rolls are her specialties at Christmas.

Kip, the oldest, born on Halloween, and because he had red hair, was called a “Little Pumpkin.” He and his wife Callie live in Idaho Falls where Kip works as site director for Progrexion. They have four children: Kennedy 16, who likes Chick-fil-a; Emerson, 14, who would choose lasagna as a favorite food; Jane, 5, who loves cream peas and potatoes; and Mae, 3, is the pizza lover of the family. Kip would choose steak and potatoes as a favorite, and Callie likes stuffing and sweet potatoes.

Callie’s favorite type of cooking is desserts. She loves baking with her girls. They love having “baking competitions” after watching the baking and cooking shows. Callie always gets to be the judge. As a family, they enjoy four-wheeling, family art night, watching ball games and baking.

Tara is married to Joel Trane who is the regional sales manager for APSCO, Inc. They live in Idaho Falls. They have three children: Dallas, 19, who likes Chick-fil-A; Macie, 16; who chooses spaghetti as a favorite food; and Karlee, 13, who supports Idaho by choosing french fries as a favorite food. Tara would choose steak, and Joel would choose steak and garden vegetables as a favorite food.

Holiday foods for the Trane family include candied yams, breakfast casserole and Christmas slush. Tara loves to make yearly Christmas treats of chocolates and fudge. Her favorite cooking category is making treats. The family loves family gatherings and being outdoors hunting and fishing. They love playing Wackee Six.

Hibbard, Idaho, is where Hailey Brown and husband Nathan live. Nathan is a pharmacist and they have six children. Easton, 17, would choose steak as a favorite food. Zach, 14, would choose Caesar salad; Olivia, 12, Chinese food; Trey, 7, vegetable soup; Lorelei, 5, German pancake; and Kaz, 3, potato soup. Hailey would choose pineapple pecan pancakes as a favorite, and Nathan enjoys hamburgers.

Favorite holiday foods for the Brown family include caramels, yams and baked pumpkin seeds. Hailey enjoys baking as a favorite cooking category. The Brown family enjoys fishing and camping.

Kade and wife Nicole live in Rigby. Kade works in sales. Nicole keeps busy with family and family businesses (The Venue) in Rigby. They are the parents of four children who enjoy good food. They include Payton, 15, choosing steak; Owen, 11, choosing Alfredo pasta; Nya, 9, a pizza lover; and Ava, 7, would choose lasagna as a favorite. Nicole prefers Mexican or seafood as a favorite, while Kade likes a good steak.

Holiday foods for Kade and Nicole’s family include German pancakes and cream candy. She would choose baking as a favorite cooking category. For fun, the Klingler family likes all sports, four-wheeling, camping, playing games and watching sports on television or when the kids are playing.

The fifth child in the family is Rosalyn. She is married to Brody Green, who is parts manager for Doug Andrus, and they live in Salem. They have three children. Dalton is 10; Kace, 7; and Cooper, 3. They all like chicken and dumplings and mashed potatoes with chicken and noodles. Rosalyn likes steak and shrimp as a favorite food, while Brody would choose steak. Rosalyn loves to make her mom’s rolls slush and pretzel Jell-O Salad during the holidays. The Green family likes to grill, and Rosalyn cooks a good amount of meals in her Instant Pot. The family likes to go on walks, ride bikes and play sports together.

As you can see, the Klingler family likes good food, and everyone has a favorite. Holiday time brings out traditional foods that they all enjoy, and they have shared some of their favorites with us today in Food Stuff. We thank them for sharing. They wish everyone a happy season with your favorite foods and possibly trying one of their favorite holiday foods.

Instant Pot chicken noodle soup

(Hailey Brown)

1 pound boneless, skinless, chicken breast, cubed

2 tablespoons flour

Salt and pepper

3 tablespoons butter

1 yellow onion, diced

3 large carrots, sliced

4 ribs celery, sliced

1 teaspoon dried thyme seasoning

1-1/2 cups uncooked mini Farfalle pasta

6 cups chicken stock or broth

½ teaspoon salt

¼ teaspoon pepper

1 cup frozen corn, thawed

Heat butter on high or browning setting in cooker until melted and sizzling. Toss chicken in flour that has been well-seasoned with salt and pepper till lightly coated. Place chicken in cooker and cook till lightly browned. Add onion, celery, carrots and thyme, stirring well. Cook for additional 1 minute. Cover all with pasta, chicken stock, salt and pepper. Secure lid and cook on high for 5 minutes. Perform quick release. Stir in corn and simmer 1 to 2 minutes. Makes 8 servings.

Cream candy

(Nicole Klingler)

4 cups cream

4 cups white sugar

1 cup light corn syrup

1 teaspoon vanilla

Cook on medium heat; ½ cream, all sugar and all syrup until brown. Stir while boiling. Add remaining cream gradually. Cook until it forms a ball when dropped in water. Add vanilla. Spread in glass 9x13 vessel and let cool. Cut into pieces to serve.

Creamy white Christmas punch

(Callie Klingler)

½ cup sugar

¼ cup hot water

3 ounces evaporated milk

1 teaspoon almond extract

½ gallon vanilla ice cream

One 2-liter bottle 7 Up

Whipped cream and sprinkles

Combine sugar and water in a small glass bowl. Heat in the microwave for 30 seconds or until sugar is dissolved. Cool and stir in evaporated milk and almond extract. Pour into a large punch bowl and add vanilla ice cream. Use a potato masher to break ice cream into small chunks. Slowly stir in 7 Up. Spoon into serving glasses. Garnish with whipped cream and sprinkles. Serve immediately.

Christmas breakfast casserole

(Tara Trane)

1 pound ground pork sausage

1 teaspoon mustard powder

½ teaspoon salt

4 eggs, beaten

2 cups milk

6 slices white bread, toasted and cut into cubes

8 ounces mild or medium cheddar cheese, shredded

Crumble sausage into a medium skillet. Cook over medium heat until evenly browned. Drain. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes and cheese. Stir to coat evenly. Pour into greased 9x13-inch baking dish. Cover and chill for 8 hours or overnight. Preheat oven to 350 degrees. Cover and bake for 45 minutes to 60 minutes. Uncover and reduce temperature to 325 degrees. Bake for an additional 30 minutes or until set. Makes 8 servings.

Cherry walnut bar cookies

(Rosalyn Green)

2-1/4 cups flour

½ cup sugar

1 cup butter

2 eggs

1 cup brown sugar

½ teaspoon salt

½ teaspoon baking powder

½ teaspoon vanilla

10-12 maraschino cherries, chopped

½ cup flaked coconut

½ cup walnuts, chopped

Mix together flour, sugar and butter. Press into a 9x13-inch pan. Bake for 15 to 20 minutes at 350 degrees. Mix together eggs, sugar, salt, baking powder, vanilla, chopped nuts and chopped cherries. Pour on top of crust. Return to oven and bake for 25 minutes. Let cool.

Frosting:

1 tablespoon softened butter

1 cup powdered sugar

Enough cherry juice to make it desired spreading consistency. Spread on top of cooled cookies. Sprinkle coconut on top. Cut into squares to serve.

Sugar cookies

(Teresa Klingler)

1 cup shortening

1-1/2 cups sugar

2 eggs

1 cup buttermilk

Mix together and add:

1 teaspoon soda

2 teaspoons baking powder

1 teaspoon vanilla

4 cups flour

Dough will be sticky. Use enough flour to roll out. Cut into desired shapes. Place on cookie sheet and bake at 375 degrees for 6-12 minutes. Let cool and frost with your favorite frosting.

Symphony fudge candy

(Teresa Klingler)

4 cups sugar

2 cups heavy cream

Stir the above ingredients together on medium heat. Don’t stir after it starts to boil. Bring to a rolling boil. Put lid on. Boil 2 to 3 minutes. Take off lid. Boil to 230 degrees on your candy thermometer. Don’t stir. Set off heat.

Add:

1 cup butter, cut up

Don’t stir. Cool for 5 to 10 minutes. Dump and don’t scrape over three middle sized (4.25 ounce) Symphony chocolate bars, which have been breaking up and put into a bowl. Wait 2 minutes until chocolate is melted. Beat with beater for 20-30 seconds. Pour into 9x13 inch buttered glass dish. Store in cool place covered.

Peanut butter fingers

(Teresa Klingler)

1 cup butter

1 cup white sugar

1 cup brown sugar

2 eggs

2/3 cup peanut butter

1 teaspoon vanilla

1 teaspoon soda

1 teaspoon salt

2 cups flour

1-1/2 cups oatmeal

2 cups chocolate chips

Cream butter and sugars together. Blend in eggs, peanut butter and vanilla. Stir in dry ingredients. Spread on large cookie sheet. Bake at 350 degrees for 12-15 minutes. Remove from oven and spread on chocolate chips and let melt. Spread chocolate evenly over cookie. After cooled and chocolate has set, frost with frosting.

Frosting:

2 cups powdered sugar

½ cup peanut butter

Milk to make spreading consistency

Mix together and spread over chocolate layer.