Wake up and smell the coffee! These breakfast staples deserve the spotlight all day long.

By Rachael Ray Every Day
November 01, 2005
around the clock

Turn toast into a creamy herbed mushroom dish for lunch.

Brown sliced mushrooms in extra-virgin olive oil, add a splash of heavy cream and chopped fresh thyme and simmer until thickened. Spoon over a thick slice of toast and serve with a salad on the side.

Turn cornflakes into cornbread for a side dish.

Stir crushed cornflakes and fresh corn kernels into cornbread batter, top with cheese and bake until golden.

Turn OJ into chili for dinner.

Add orange juice to browned ground pork and onions, then stir in fire-roasted tomatoes, chipotle chiles in adobo sauce and white beans. Simmer until thickened. Top with shredded cabbage and cilantro.

Turn yogurt into ice pops for dessert.

Combine equal parts pureed fruit -- we like peaches and strawberries -- and low-fat vanilla yogurt, then freeze in ice-pop molds.