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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 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

Another Pointe In Tyme Three Berry Napoleon
1/2 frozen puff pastry sheet 3/4 cup heavy cream (can substitute Cool Whip) 1 1/2 tablespoon powdered sugar, plus extra for sprinkling 1/2 teaspoon vanilla extract 1 pint strawberries, sliced 1/2 pint blackberries 1/2 pint raspberries 1/3 cup fruit preserves 1/2 tablespoon water If using frozen dough, thaw for 20 minutes before using. Prepare dough according to directions on package and cut into equal portions. Prick dough with fork, place on sheet pan, then refrigerate for about 30 minutes. Bake on center rack of oven for about 10 minutes at 400 degrees, then reduce oven to 350 degrees and bake about another 5 minutes or until golden brown. Cool pastry on a rack, then place on cutting board, cut in half and portion into pieces of 3 each for the serving size. Whip cream with sugar or vanilla and place in a pastry bag with star tip. Heat preserves with water until melted, over low heat. Brush glaze made from preserves over bottom pastry layer. Arrange strawberries on top, then pipe a layer of whipped cream, but not quite to the edge. Set second layer of pastry on top, brush with glaze, then layer blackberries on top. Pipe another layer of whipped cream on top of blackberries, then put final layer of pastry on top and dust with powdered sugar. Garnish with whipped cream rosettes and raspberries. Serves 4

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