Katelyn Biggs knew she wanted to be a music teacher since she was a sophomore at Riverside High School in Carson Iowa.
She was raised in Carson, which is smaller than Mobridge, located in northeast Iowa. Her dad, Russell, and mom, Rhonda and step-mom, Karen raised three children, Katelyn and her two brothers, Kyle and Dylan. She has a cat named Jax.
While at Riverside she was involved in multiple activities. She played clarinet in the band and alto-sax in the jazz band. She played volleyball, ran track and was a cheerleader for basketball.
“I was in everything I could possibly be in concerning music,” she said. “I was also involved in the theater program.”
When she graduated in 2013, she took her music obsession to the University of South Dakota, where she had received scholarship opportunities. She graduated in December of 2017 and had a teaching job at Mobridge-Pollock High School in March. She had not expected to find a job until the beginning of the 2018-19 school year.
Katelyn stepped into a situation that was unusual, replacing an instructor who had resigned before the end of the year, and was impressed with the dedication of the band students she inherited that were dedicated to their music.
“I am incredibly fortunate. I thought it might be more difficult that it has been,” she said. “We have some very good kids in music. I’m so excited for next year.”
Katelyn said she had wanted to teach in a small school as she had come from a small school.
“I wanted to be able to work with the students one-on-one,” she said. “I never want any of my students to feel lost.”
Katelyn said she has learned to cook using Pinterest, but learned to bake from her grandmother.
“I cooked for my family at home and love to bake,” she said. “I can’t eat them (because of health reasons) so I bring the baked goods to school for the staff and the kids.”
She said she baked for the music students after special events and laughed that they are already expecting goodies after such occasions.
Katelyn said she loves making stir fry and eats a lot of zucchini noodles.
“They are delicious,” she said. “I don’t even miss regular pasta.”
She cooks with chicken quite often, unless she visits her dad.
“When I’m home, its beef. My dad doesn’t like chicken,” she laughed. “I didn’t see one bite of chicken all last week!”
Katelyn is an avid reader, who enjoys sappy love stories, but also a good murder mystery. Right now she is re-reading the Harry Potter series.
She also relaxes painting on canvas and riding horses.
Katelyn Biggs’ Recipes
In a large mixing bowl mix
1 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
In a second bowl mix
3 ripe bananas, mashed with a fork
3/4 cup granulated sugar
1/3 cup melted butter
1/2 tsp. vanilla.
Preheat oven to 350 degrees. Mix ingredients of both bowls together and spoon batter into greased muffin tin. Bake for 20 to 25 minutes.
1/4 cup canola oil
1 cup packed brown sugar
Whisk together until brown sugar is dissolved.
1 cup milk
1/2 cup applesauce
2 tsps. Vanilla
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. baking powder
Stir in 3 cups Old-fashioned Rolled Oats.
Pre-heat oven to 350 degrees. Fill muffin tin cups 1/4 of the way and then add your favorite fruit topping. Bake for 30 minutes.
Prepare according to directions on box, one package of Cheesecake pudding in a large bowl.
While pudding is setting, mix together 1 small container of heavy whipping cream and 1 1/2 cups of sugar with an electric blender until it is of desired consistency Crush one package of Oreos and blend together with pudding and whipped cream. Chill before serving.
Chicken Parmesan with Zucchini Noodles
1 cup Italian seasoned bread crumbs
1/2 to 1 cup grated Parmesan cheese
Whisk one egg to dip skinless chicken breasts (will coat five half breasts).
Dip the breast in egg (or just water) then into crumbs to coat. Heat 2 tsps. olive oil in frying pan, over medium heat, brown breasts on both sides.
While chicken is cooking, spiralize zucchini to create desired amount of pasta. When the chicken is done, remove from the pan and rinse pan. Heat 2 tsps. olive oil and 1 tsp. crush garlic in pan, add zucchini. Cook over medium heat 5-8 minutes
Drain the noodles and add your favorite pasta sauce. Serve with chicken breast.
Cut two chicken breasts into small pieces and cook until golden brown in frying pan with 2 tsp. olive oil and Mrs. Dash Chicken Seasoning.
Buy cauliflower rice or make your own with a food processor.
In a deep pan add 2 tsp. olive oil and heat over medium heat with 1 bag of stir-fry vegetables (fresh or frozen).
Drain chicken when done through and add to veggies and rice. Add your favorite Asian seasoning sauce. I use House of Tsang Stir-fry sauce or use soy sauce.