WATERLOO — Christopher Tims was born and raised in Waterloo, and he gives full credit to the people who have contributed to his success.
It is his mission to give back to the community and people who have given him so much.
Born to Kimberly and Lloyd Tims Jr., Tims is grateful to his parents for the stable, yet strict, upbringing he received.
“I had a good childhood,” he said. “They provided what we needed. I didn’t get retro Jordan shoes until I got a job of my own. It was ‘No, sir, and Yes, ma’am.’ And in school you were expected to do your best. Mediocrity was not tolerated.
“Being competitive came naturally. I have an identical twin brother, Charles. When you have someone who looks like you, talks like you, you can lose your identity. But competitiveness can sometimes be counterproductive. I only want to compete with myself.
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Christopher Tims
“He was my first best friend. He was someone to talk to, a shoulder to cry on, someone to give me a kick in the butt. He pushed me to always want to be better. He inspires me to want to do better and be better.
“Growing up was all about big family get-togethers, going to my grandma’s, spending time at the Boys and Girls Club. Those are the things that helped mold and shape me. But I’m still growing. I will always be growing.”
The discipline and commitment he learned at an early age have served him well.
Tims graduated from Waterloo East High School in 2008, earned a degree from Wartburg College in Waverly in 2012, and got his master’s degree from the University of Northern Iowa in Cedar Falls in 2018.
He now teaches U.S. history and African-American history at East High School, where he also serves as the head wrestling coach.
Tims, 31, and his wife, Katie, have a daughter, Everleigh, 4, and a son, Leighton, 1.
Tims sees his teaching career as a calling.
“I knew my junior year of high school it was something inside me. I believe it was God placing it in my heart. I’m interested in making a positive impact.
“You see kids fall through the cracks that could have been helped. I want to stand in the gap and help them make positive choices in their lives.”
Tims shows the same commitment to community service.
He sits on the board of the Waterloo Writing Project, a nonprofit organization that helps students develop literacy skills.
“We help them find their voice, become authors in a safe place. We also work on public speaking. Students can earn scholarships to help pay college expenses, like an apartment or transportation.
“I’ve seen middle-school students go from having no confidence to speaking in front of hundreds of people – and doing it competently.”
Tims also serves on the board of directors for Tri-County Headstart. He is a member of Antioch Baptist Church, where he volunteers with the youth ministry, and coaches for Iowa USA Wrestling.
Somehow, Tims is able to find time for what is important to him.
“At times it can be overwhelming,” he said. “I try to prioritize. I try not to bring work home, and I try to make sure I spend time with my family, my kids.
“I really am blessed with my wife. She knows my passion. She knows my vision. She knows this isn’t just collecting a check and going through the motions. She’s my partner. She’s like another coach. She’s quick to redirect my focus.”
Tims credits a lot of people for supporting him, including East teachers Matt Tracy (advanced English) and Krista Platte (math).
“They went above and beyond to build relationships with students, not just with me. I hear their former students who well into their adult lives still talk about the impact they made.
“It’s more than that they believed in me. They made me believe in myself.
“My late pastor, Michael Coleman, helped people in a different way. At the funeral of a relative, the way he spoke put people at peace. It was still a time of grieving, but we could still smile. I’ve always wanted to be that person for other people, to lift people up.
“My late coach, Willie Gadson, as much as a knucklehead as I was, he never gave up on me. He pushed me harder. He didn’t take ‘no’ for an answer.
“My college coach, Jim Miller, he took work ethic and belief in myself to the next level.
“And Dr. Wilfred Mickey Johnson impacted me as a youth and continues to today. He pushed me intellectually more than anyone – to the point I didn’t like him as a young man, but grew to respect and admire him.
“And I am blessed to have great assistant coaches, all of who could be a head coach anywhere else,” he said. “And we have great parents that step up and help with fundraising, or whatever else needs to be done.”
When he does find some spare time, Tims likes to read, listen to music, go fishing or work out.
Tims’ advice to young people is simple.
“Find your purpose. That is one of the most empowering and freeing things. You are never too young to get started trying to learn who you are and what you are meant to do.
“Birth – death. That dash is your chance to make a difference, to make an impact. Find what you are passionate about. I will never deny a student’s dream. I will ask ‘What are you doing to get there?’
“Our kids are facing it, with the pandemic, the struggles within their communities. I tell them not to let the outside distractions deter them from what the outside life has for them.
“It’s why I teach,” he said. “Young people truly are the future. They will inherit this world. Leave it in better condition than when it is left to you. The world can be a much better place.”
“One of my goals – and I will stay in education as long as God places me here – at some point is to go into schools and various organizations to motivate and build up morale. I’m in the business of people. I invest in people.
“Right now, my emphasis is on young people, but no matter who I come in contact with, hopefully I can make their day a little bit better. I want to lift people up. ... When I get out of bed each morning, I ask ‘How can I make an impact in people’s lives today?’”
8 Christmas cookies you'll love all winter long
orange spiced gingerbread cookies
Orange Spiced Gingerbread Cookies
Traditional cut-out gingerbread cookies are spiced with grated orange peel for a subtle new taste.
COOKIE
2/3 cup light molasses
1/3 cup firmly packed brown sugar
1/3 cup butter softened
1 large egg
2 teaspoons freshly grated orange zest
2 3/4 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
FROSTING
4 cups powdered sugar
1/2 cup butter, softened
2 teaspoons vanilla
3 to 4 tablespoons milk
Combine molasses, brown sugar, 1/3 cup butter, egg and orange zest in bowl. Beat at medium speed until smooth and creamy. Add all remaining cookie ingredients; beat at low speed until well mixed. Cover; refrigerate 2 hours or until firm.
Heat oven to 375 F.
Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 3 to 4-inch cookie cutters. Place 1 inch apart onto greased cookie sheets. Bake 6-8 minutes or until no indentation remains when touched. Cool completely.
Combine powdered sugar, 1/2 cup butter and vanilla in bowl. Beat at low speed, adding enough milk for desired spreading consistency. If desired, tint frosting with food color. Decorate cooled cookies with frosting.
Source: Land o' Lakes
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Cinnamon Oatmeal Custard Bars with Rum Raisin Sauce
In this delicious twist on the favorite cinnamon oatmeal raisin cookie, an oatmeal cookie crust is layered with a tangy buttermilk custard, sweet rum raisin sauce and a crunchy oat crumble. A drizzle of confectioners’ sugar and buttermilk glaze completes the classic pairing of milk and cookies.
SAUCE:
1 cup raisins
1/2 cup water
1 teaspoon vanilla extract
1/2 teaspoon rum extract
CUSTARD BARS:
3/4 cup old fashioned oats, divided
3/4 cup flour
1/4 cup firmly packed brown sugar
1 1/2 teaspoons ground cinnamon, divided
1/3 cup cold butter, cut into chunks
3/4 cup buttermilk, divded
3/4 cup granulated sugar
3 tablespoons butter, melted
5 eggs
1 teaspoon vanilla
1 cup confectioners’ sugar
For the Rum Raisin Sauce, place all ingredients in blender container; cover. Blend on high speed until smooth. Pour into medium saucepan. Cook on medium heat 10 to 12 minutes or until thickened, stirring frequently. Set aside.
Preheat oven to 425 F. For the Bars, place 1/2 cup of the oats in food processor. Pulse to coarsely chop. Add flour, brown sugar and 1 teaspoon of the cinnamon; pulse to mix well. Add cold butter; pulse until mixture resembles coarse crumbs. Add 2 tablespoons of the buttermilk; pulse to mix well. Reserve 1/4 cup in small bowl. Press remaining oat mixture into bottom of greased foil-lined 9-inch square baking pan. Mix reserved oat mixture and remaining 1/4 cup oats. Spread on small baking sheet.
Bake crust and oat crumble together in oven 8 to 12 minutes or until golden brown. Remove crust and oat crumble from oven. Reduce oven temperature to 325°F. Reserve oat crumble for serving. Pour Rum Raisin Sauce into prepared crust.
Meanwhile, mix granulated sugar and melted butter in large bowl with wire whisk until well blended. Add eggs, mix well. Stir in 1/2 cup of the remaining buttermilk, remaining 1/2 teaspoon cinnamon and vanilla. Pour over sauce in crust.
Bake 45 to 50 minutes or until custard is set and just golden brown around the edges. Cool completely on wire rack. Just before serving, mix confectioners’ sugar and remaining 2 tablespoons buttermilk until smooth. Sprinkle top of cooled dessert with oat crumble then drizzle with glaze. Cut into bars. Makes 8 servings.
Source: McCormick
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Browned Butter Chocolate Chunk Cookies
Using browned butter to make chocolate chunk cookies gives them an incomparably rich caramelized flavor.
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, cut into chunks
3/4 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 eggs
4 ounces semi-sweet chocolate, coarsely chopped
1 cup chopped pecans, toasted .
Mix flour, baking soda, cinnamon and salt in medium bowl. Set aside. Melt butter in medium heavy-bottomed saucepan on medium heat. Cook 3 to 4 minutes or until butter forms browned specks on bottom of pan, stirring occasionally. Pour butter into large bowl. Cool slightly. Add sugars and vanilla; mix well. Add eggs; mix until well blended. Stir in flour mixture.
Refrigerate dough about 15 minutes or until cooled to room temperature.
Preheat oven to 375°F. Stir chocolate and pecans into dough. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets. Bake 10 to 12 minutes or until golden brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Makes 36.
Source: McCormick
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Salted Caramel Filled Cookies
Salted caramel and chocolate is a trendy pairing in desserts and confections. You'll see what the fuss is all about when you bite into one of these decadent cookies.
1/2 cup heavy cream
1/4 cup (1/2 stick) butter
4 ounces semi-sweet chocolate, coarsely chopped
2 teaspoons vanilla
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon sea salt, divided
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1/2 cup caramel topping
6 ounces semi-sweet chocolate, melted
Place cream and butter in small saucepan. Cook on medium heat until butter is melted. Remove from heat. Add chopped chocolate and vanilla; stir until chocolate is completely melted. Set aside to cool slightly.
Mix flour, baking soda, cinnamon and 1/2 teaspoon of the sea salt in large bowl until well blended. Add chocolate mixture and sugars; mix well. Refrigerate 15 to 30 minutes or until dough is chilled.
Preheat oven to 350 F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets.
Bake 8 minutes or until cookies are set. Immediately make an indentation in the center of each cookie with a round 1/2-teaspoon measuring spoon. Remove cookies to wire racks; cool completely.
Stir remaining 1/2 teaspoon sea salt into caramel topping. Spoon 1/4 teaspoon caramel topping into indentation in each cookie. Transfer cookies to parchment paper-lined tray. Spoon melted chocolate on top of each cookie to cover caramel. Sprinkle top with additional sea salt, if desired. Let stand until chocolate is set.
Source: McCormick
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White Chocolate-Kissed Gingerbread Cookies
This reinvented version of the favorite holiday cookie features a gingerbread cookie with a white and milk chocolate swirled kiss-shaped candy.
3 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon vanilla
1/4 cup granulated sugar
60 white and milk chocolate swirled kiss-shaped candies
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350 F. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days. Makes 30.
Source: McCormick
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Eggnog Thumbprint Cookie s
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Peppermint Truffle Cookies
A chocolate surprise awaits you when you bite into these rich truffle-like cookies.
8 ounces bittersweet baking chocolate
1/2 cup (1 stick) butter
1 cup sugar, divided
1 egg
1/2 teaspoon peppermint extract
2 cups flour
36 milk chocolate kiss-shaped candies, unwrapped
Preheat oven to 350 F. Microwave chocolate and butter in large microwavable bowl on HIGH 1 to 2 minutes or until butter is melted. Let stand 10 minutes to cool slightly. Add 1/2 cup of the sugar, egg and peppermint extract. Beat with electric mixer on medium speed until well blended. Gradually beat in flour on low speed until well mixed.
Shape dough into 1-inch balls. Press a chocolate candy into the center of each ball, forming dough around the candy to completely enclose it. Roll in remaining 1/2 cup sugar to coat. Place 1 inch apart on greased baking sheets.
Bake 9 to 11 minutes or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
almond butter cookies
ALMOND BUTTER COOKIES
This delicate, almond-flavored butter cookie can be decorated in a variety of ways.
COOKIE
1 cup butter, softened
3/4 cup sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
GLAZE
1/2 cup semi-sweet chocolate chips
2 teaspoons shortening
Heat oven to 400 F.
Combine butter, sugar and almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining cookie ingredients; beat at low speed until well mixed.
Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten balls to 1/4 inch thick with bottom of buttered glass dipped in sugar. Bake 6-8 minutes or until edges are lightly browned. Cool completely.
Melt chocolate chips and shortening in 1-quart saucepan over low heat 2-4 minutes, stirring occasionally, until smooth. Drizzle or pipe chocolate onto cookies making tree design, if desired. Makes 60 cookies.
Source: Land o’ Lakes

