Breakfast - Spread on toast, banana bread, cinnamon bread, zucchini bread, pumpkin bread, bran muffin, English muffin, blueberry muffin, biscuits, or any other kind of bread, with or without jam. 
Snack - Spread on apple or pear slices, or sliced veggies (celery, cucumbers, turnips, fennel or carrots) 
Appetizer - Spread on crackers (recommended with Mary’s Gone Crackers), brown rice cakes, or veggies.

Other ways to use: 
To 2 Tbsp. Hazelnut Almond nut butter, add enough water to make a paste and spread on a salmon fillet, then bake in a glass baking dish at 400 degrees for 15-20 minutes.  To rice pilaf or risotto, add 2 tbsp. Hazelnut Almond, Spicy-Hot Pecan, or Walnut Cashew nut butter and stir until it melts into the rice.

Cinnamon Walnut Pecan or Hazelnut Walnut Spice nut butter goes great stirred into oatmeal.  For dessert, roll out refrigerator cookie dough and spread a layer of this nut butter on top.  Roll into a cylinder and slice about 1/4 to 1/2" thick. Place slices on a cookie sheet and bake up some "Cinnamon Roll Cookies," at 350 degrees for 10 to 12 minutes.  Make French toast out of any delicious bread and spread nut butter on the French toast.