Oklahoma State Cowboys vs. Louisiana Lafayette Ragin’ Cajuns Picks: 2010 NCAA Football Betting

Oklahoma State Cowboys
(4-0, 3-1 ATS)

Louisiana Lafayette Ragin’ Cajuns
(2-2, 2-2 ATS)

Traveling to take on Sun Belt schools is always something dangerous for a BCS conference team to do, but that’s the task that the Oklahoma State Cowboys are going to be in for on Friday night when they take on the Louisiana Lafayette Ragin’ Cajuns at Cajuns Field in college football betting action.

There might not be an offense that has impressed more this year than that of Oklahoma State. The numbers that this team has been putting up week in and week out have been absurd. QB Brandon Weeden has thrown for 1,259 yards and 13 scores, while RB Kendall Hunter has rushed for 574 yards and eight TDs of his own. No one can stop WR Justin Blackmon either, as he has 34 catches, 558 yards, and nine scores in just four games! Needless to say, Okie State ranks in the Top 3 in the land in total offense (534.8 YPG), passing offense (364.8 YPG), and scoring average (52.2 PPG). Last week’s 38-35 win over the Texas A&M Aggies was the “worst” offense output of the season. It wasn’t the worst defensive performance, though. Another Sun Belt team, the Troy Trojans, nearly pulled off the upset in Stillwater earlier this year, losing 41-38.

The Ragin’ Cajuns have to face the simple fact that they are outmatched in this game, and if they are going to stand a chance at pulling off the upset, they’re going to need to be at the top of their game and be very, very lucky as well. The offense just isn’t good enough to keep up with the Pokes, so QB Chris Masson is going to have to take good care of the football and not force any mistakes. He is completing 51.5 percent of his passes for 721 yards and does have a solid 5/1 TD/INT ratio on the season. However, he’ll need some help at some point from at least one or two of his backs. This is a team that prefers to throw the football, and as a result, the leading rusher has just 153 yards. RB Kevis Streeter is averaging 7.7 YPC this year, which is nice, but he is the only man that has more than three carries this season that is averaging more than four yards per tote of the football. The defense has allowed 35.0 points per game this year as well, and the only time that a non-Sun Belt team was played, the Cajuns lost 55-7 to a 1-4 Georgia Bulldogs squad.

This might be the first time this year that the Pokes are going on the road, but we just can’t see them struggling. This line sort of implies that the Cowboys are allowing at least four TDs on the day, and there just isn’t enough offense there for the Ragin’ Cajuns to pull that off, even at home. The best case scenario is a narrow cover for ULL. We’ll back the team that isn’t just “hoping” to hang on.

Selection: Oklahoma State Cowboys -24

Three for the road ; Burn up the miles while you snack on homemade granola bars, graham crackers and more

The Buffalo News (Buffalo, NY) August 4, 2010 | Ellise Pierce The first time that I tore open a package of Prince chocolate cookies and started eating them in the car, my boyfriend, Xavier, just about came unglued.

“What are you doing?!” he said, and none too quietly. You’d have thought I was about to open a bordeaux instead of a burgundy.

“Um, eating a cookie,” I replied. “Car snacks,” I added, “you know.” Obviously he didn’t, being French and all. Apparently eating in the car while driving isn’t something that’s done. Standing in the convenience stores attached to the gas stations along the highway and inhaling a sandwich that you’ve just bought in a plastic container, however, is. So is throwing down a blanket at one of the many well-marked scenic spots along the roads for just such a thing, and having an impromptu picnic. go to site homemade granola bars

Which isn’t the same thing at all. The point, I explained, is to be able to eat while burning up the miles.

Five years later, he has finally acquiesced, but if given the choice, he’d still rather kill three hours and have a sit-down lunch at a restaurant as opposed to the snack-while-we-drive concept.

Here are a few easy-to-make, easy-to-pack snacks that you can put together before you hit the road.

Cowgirl Granola Bars 1/3 cup sunflower seeds 1/3 cup sesame seeds 2 cups oats, triticale or a mixture 1/2 cup chopped figs 4 tablespoons vegetable oil, plus extra for oiling cookie sheet 1/2 cup honey 1/2 cup brown sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon nutmeg Preheat oven to 350 degrees. Line a 131/2-inch-by-10-inch rimmed cookie sheet (it’s important to use a rimmed one) with heavy-duty foil. With a paper towel, oil the surface and sides well. Set aside.

Toast the sesame seeds and sunflower seeds. This shouldn’t take more than 10 minutes; watch them closely so they don’t burn.

In a large bowl, mix together the oats, toasted seeds and dried figs.

In a medium saucepan over medium-low heat, whisk together the 4 tablespoons vegetable oil, honey, brown sugar, salt, cinnamon, cloves and nutmeg. Cook this only until the brown sugar melts and the ingredients come together, about 2-3 minutes.

Pour the spice-sugar mixture over the oats and seeds, and, with a wooden spoon, stir to make sure they are evenly coated. Press into the oiled cookie sheet, using a spatula to make sure you get a nice even thickness. Slide into the oven for 30 minutes or until it begins to brown. Let cool completely, and with a very sharp knife, slice into squares. Either wrap individually in wax or parchment paper, or store in an airtight container. Makes 25 4-inch-by-2-inch bars.

Nutritional analysis per bar: 125 calories, 5g fat, 18g carbohydrates, 3g protein, no cholesterol, 45mg sodium, 2g dietary fiber; and 34 percent of calories from fat.

Triple Chocolate Biscotti 1 3/4 cups all-purpose flour 1/3 cup unsweetened cocoa powder 2 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons butter, at room temperature 1 cup sugar 3 large eggs 1 1/2 teaspoons vanilla 8 ounces chocolate chips or chopped semi- or bittersweet chocolate 8 ounces white chocolate chips or chopped white chocolate1 Line two large cookie sheets with heavy-duty foil. Sift together flour, cocoa, baking powder and salt into a medium bowl and set aside.

In a stand mixer, mix the butter and sugar. Add eggs one at a time, and then add the vanilla. Add flour/cocoa mixture just until it combines. By hand, fold in the chocolate and white chocolate chips. go to site homemade granola bars

Put half of the dough on each cookie sheet and with wet fingertips shape into a log, about 3 inches wide and 12 inches long, at least. Refrigerate for a half-hour.

Preheat oven to 350 degrees. Bake logs one sheet at a time, for 25 to 35 minutes, or until the tops begin to crack and a tester comes out clean. Cool 10 minutes and then cut into 1-inch thick slices and place back on baking sheet. Pop back into the oven for about 8 minutes, then turn them over, and bake for another 8 minutes. Let them cool completely, then store in an airtight container. These are better the next day. Makes about 30.

Nutritional analysis per biscotti: 162 calories, 7g fat, 23g carbohydrates, 2g protein, 25mg cholesterol, 109mg sodium, 1g dietary fiber; 40 percent of calories from fat.

–Adapted from “Bon Appetit,” April 2001 Homemade Cinnamon-Sugar Graham Crackers 1 cup wheat flour 1 1/2 cups plus 2 tablespoons all-purpose flour 1 cup brown sugar 1 teaspoon baking soda 3/4 teaspoon sea salt 7 tablespoons butter, cut into 1/2-inch cubes and frozen 1/3 cup honey 5 tablespoons milk 2 tablespoons vanilla 3 tablespoons sugar 1 teaspoon cinnamon In a food processor or in a bowl with a pastry blender, combine the flours, brown sugar, baking soda and salt. Add the butter and pulse or mix until the mixture resembles course meal (it doesn’t have to be uniform).

In a small bowl, whisk together the honey, milk and vanilla. Add this to the flour mixture until the dough comes together.

Lay out a large piece of plastic wrap and put the dough on top, shaping it into a large rectangle, about 1-inch thick. Pop the dough in the fridge for 2 hours, at least, or in the freezer for an hour.

Divide the dough in half and put half in the fridge so it stays cool. Roll the dough out in a large, thin rectangle, about 1/8-inch thick, and using a knife, either cut out 4-inch squares or use a large cookie cutter. Place the crackers on a parchment-lined cookie sheet, and put in the fridge for a half-hour or 15 minutes in the freezer. Make sure they’re nice and firm before you bake them.

Mix the sugar and cinnamon mixture together in a small bowl. Preheat oven to 350 degrees. When the oven is hot, pull out one cookie sheet of crackers (bake only one at a time), and using a fork, make dotted lines, being careful not to poke holes all the way through the dough. Dust with cinnamon and sugar, and bake for 30-40 minutes, rotating halfway so they bake evenly. Let cool completely, and store in an airtight container. Makes 24 4-inch squares.

Nutritional analysis per square: 125 calories, 4g fat, 22g carbohydrates, 2g protein, 9mg cholesterol, 150mg sodium, 1g dietary fiber. (25 percent of calories from fat.) — Adapted from “Pastries From the La Brea Bakery,” and blogs 101 Cookbooks and Smitten Kitchen Ellise Pierce

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