- Week 22 Results- 


2 Hits

5 Misses

Season to date:  83-69-5


Here are the results from week 22, followed by a recipe for Grilled Poppers.





One of the two hits for the week was Salvador Pérez. We recommended that you start the hot hitting backstop and he didn’t disappoint.  Here is what he did in week 22.




One player we told you to bench was Desmond Jennings, and while his overall numbers were ok, based on the numbers of the other players on our list, one could make the case that we were right.






Travis Wood lost his only start of the week in Monday’s 4-3 loss against the Marlins. He allowed four runs on nine hits and two walks, while striking out three in seven innings. Wood was hurt by the long ball. He gave up a one-out home run to Christian Yelich in the first inning and then surrendered a go-ahead, three-run homer to opposing pitcher Henderson Alvarez in the second inning, which stood as the game winner. He had his second start of the week skipped on Sunday, making him a missed pick for week 22.



Martín Prado was red hot coming into week 22 and with only 3 hits in the entire week, he was better served on your bench making our “IN” recommendation a miss.



The difference between Jennings and Mark Trumbo are the the homeruns and RBIs. He was another that we told you to bench and while his average didn’t help, you would have been missing the rest of the modest numbers, enough to make this “OUT” pick a miss.



Another bold prediction we had was to bench Adam Jones in week 22, and if you did, you missed out on 3 dingers. While his other numbers were not ok, the HRs were enough to help your team and making it yet another missed pick. barely.



Matt Carpenter was scuffling coming into the week, but the multi-eligible hitter warmed up along with the entire Cardinal lineup. It would have been tough for you to bench the contact hitter, and while he didn’t go deep at all, he had the most hits of any of the 3 IN/OUT for the week and that alone was enough to help your team.






Grilled Poppers

For a less spicy appetizer, swap out the jalapenos for 6-8 small Poblano peppers and cool them off with Ranch dip.


1 pound Bacon
8 oz. cream cheese, room temperature
6 oz. aged provolone cheese, shredded (11/2 cups)
1 tablespoon garlic powder
2 teaspoons cumin
1 teaspoon black pepper
18-20 large jalapenos (Note: for a less-spicy substitute, try 6-8 small poblano peppers instead)
Dipping Sauce:
1 packet (1 ounce) Hidden Valley® The Original Ranch® Dips Mix
16 ounces sour cream



Mix dipping sauce ingredients together in a medium-sized bowl and refrigerate.

Fry bacon, drain, and let cool.
Crumble bacon into cream cheese and add all additional ingredients.
Mix together well.
Place cream cheese mixture inside a quart size food storage bag.
Cut off one of the corners to make a pastry bag.
Cut off the top of the peppers approximately 1/4 of an inch from the base of the stem and set tops aside.
Stuff cream cheese mixture in top of peppers and replace caps.
Wrap each pepper tightly in foil.

Place wrapped peppers on the grill grate directly over a hot bed of charcoal and turn frequently for 10-12 minutes.
Remove from the grill, let cool, unwrap and serve.



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