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Custom Desktop, Website and Phone Applications

Need help creating that next new application for your business? We can help! We offer free consultations, and you can have your vision in just a few short months. Give us a call! 972.571.4808


We created a Kiosk Application for IBEW Local 20 here in Dallas and incorporated our TrampGuide software in it, here are some screenshots we posted on FaceBook. We would be happy to create one for your Local too!


  

Electricians "Tramp" Guide Version 3.0 (available Android) (iPhone) coming soon!

Available for Android devices and iPhone (FREE upgrade to version 3.0)

This is the complete Electricians Local Union National Directory Listings (including United States and Canada). Allows easy searching by Local, City, State and browsing the list. Features include Address, Phone, Fax, Officers, Map / Navigate, Call (Nightline), Email, View LU Website.

Go to the TrampGuide.com website NOW click here.

CC CopyCat Recipe Collection (Android version NOW FREE!)

Blog sites that have reviewed our CC CopyCat Collection
650+ Recipes with the CopyCat Android version NOW FREE!
Many of these recipes are from the original chef's, A & W, Olive Garden, Applebee's, P.F. Chang, and many, many others. (Read More).
From the CopyCat Recipe Collection

Recipe of the Day

Olive Garden Raspberry Mousse Cheesecake
1 prepared 9-inch chocolate crumb crust Filling 1 lb. cream cheese, softened 1/2 C. sugar 2 eggs 1/2 tsp. vanilla extract Raspberry Mousse 1 1/2 tsp. gelatin 1 1/2 T. cold water 1/2 C. raspberry preserves 2 T. sugar 1 C. heavy whipping cream For the Filling: Preheat oven to 325ºF. Mix cream cheese, sugar, eggs and vanilla extract with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into the prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature. For the Mousse: Sprinkle gelatin over cold water, stir and let stand 1 minute. Microwave on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tablespoon of water.) Combine gelatin with preserves. Chill 10 minutes. Whip cream until soft peaks form. Add 2 tablespoons sugar and continue whipping until stiff peaks form. Measure out 1 1/2 cups of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.

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