party ideas for teens?

Question

party ideas with no alchol but teens will still have fun?

Answer 1

You can always throw a dance! Im 14 n love to go to dances! Halloween is commin up! y dont u throw one there for practice!! Then you will have it down pat when the REAL party comes up! but be sure to play "the cha cha slide"! that is so fun! but the ppl might get a lil carried away with the how low can u go!lol!

Answer 2

IDEA 1
if you have a huge kitchen, do a cookup for a regressive dinner! pair up some people who are coming to the party and trust one "couple" to do appetizers, one to do drinks, a few to do the main course and side dishes, and one to do dessert. then start a 5 course dinner in this order:
1. coffee and tea
2. dessert
3. main course
4. pasta & salads
5. appetizers

for those who aren't cooking, in between the courses do a mini talent show, e.g. 2-minute skits, standup comedy, dance or music.

IDEA 2
games night! ask everyone to bring their favourite board game or to teach a fun but clean game for everybody, and keep the house stocked up with a lot of soda and junk food. games include:
-honey i love you (form a circle, someone is "it" in the middle, he/she approaches someone of the opposite sex and looks him/her in the eye, saying "honey, i love you, would you please give me a smile?" the person asked must be able to answer "honey i love you too but i'm too tired to give you a smile" while keeping a straight face)
-cat & mouse
-chinese whispers

IDEA 3
if it's an all girls thing, makeover parties never fail. get everyone to come with their best foot scrub, nail polish, hair care, and makeup, and make everyone feel like a star.

Answer 3

Last year, I went with the Survivor theme i my backyard. I invited all of my friends. Pina coladas were a great option for drinks, and with only a very small amount fo rum so it is not considered alcoholic.

Answer 4

Look, it seems to me like teens would have the best time, just laying around talking about boys and school. Some good creative food, mix up some non-alcoholic smoothies or shakes and LEAVE THEM ALONE.

Answer 5

teenagers love pina coladas and strawberry daiquiris... i would choose something like that to drink- outdoor parties are always nice with torches- maybe something like a bbq theme- you cook the food- and they can be left alone outside to hang out and talk with friends.

Answer 6

Yeah lady you can do that by having beer ( non alcoholic ) or by just having milk bottles

Answer 7

no alcohol huh... try drugs, those are always fun.

Answer 8

sandwich

Answer 9

strip poker, naked oil twister,

Answer 10

I threw a party for my teenage cousin (hey, I'm only 21 I'm not that uncool yet, hehe) and it turned out really well. I threw a fondue party, and it ended up being really fun and social. Everyone got around the pot and ate together. Here's a couple recipes if you would want to try it!

German Cheddar and Beer Fondue (you can ask your mom or dad to help w/the beer, you won't taste it don't worry)

1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
1 rounded tablespoon all-purpose flour
1 cup German lager beer
2 tablespoons spicy brown mustard
A few drops hot sauce
A few drops Worcestershire sauce
For Serving:
1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
1 package mini party franks (recommended: Boars Head)
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions, available on vegetable aisle
1 small, round loaf rye, pumpernickel or sour dough bread, cubed

Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.

In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.

Chocolate Fondue

3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken
4 bittersweet chocolate bars, chopped, 3 1/2 ounces each
2 tablespoons Frangelico or Amaretto liqueur, optional
1/4 cup finely chopped hazelnuts or almonds, optional
Suggested Dippables, choose 3 or 4 selections of the following:
Hazelnut or almond biscotti
Salted pretzel sticks
Cubed pound cake
Sliced bananas
Stem strawberries
Sectioned navel oranges
Ripe fresh diced pineapple

Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.

Another idea is a sushi party, which I've thrown for myself before. Everyone loved it and we ended up making sushi together, which was super fun. Here's a couple ideas

California Roll

Nori seaweed
Prepared sushi rice
Crab meat, cut in pieces
Avocado, peeled and cut in fine pieces
Cucumber, peeled, seeded and cut in fine strips
Sesame seeds, toasted
Cut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water. Spread a thin layer of sushi rice over the seaweed, do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay crabmeat, avocado and cucumber lengthwise. Sprinkle with sesame seeds.
To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces. Serve with wasabi, soy sauce and pickled ginger.

Spicy Tuna Roll

1/2 cup fresh, raw tuna, cubed
2 tablespoons mayonnaise
2 dashes red pepper sauce
Nori seaweed
Prepared sushi rice
1 bunch radish sprouts
In a small bowl, mix together tuna with mayonnaise and red pepper sauce. Cut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water. Spread a thin layer of sushi rice over the seaweed, do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay 2 tablespoons spicy tuna across rice.
To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces. Garnish with radish sprouts. Serve with wasabi, soy sauce and pickled ginger.

Veggie Sushi

1 1/4 pounds sushi rice (2 3/4 cups)
3 cups water
1/4 cup mirin, plus additional for moistening nori
5 sheets nori (1 package)
4 teaspoons wasabi powder, mixed with 2 teaspoons water
1/2 cup small-diced red onion
1 carrot, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 scallion, julienned (green part only)
1 hothouse cucumber, seeded and julienned
1 (10-ounce) jar pickled ginger
Sushi Dipping Sauce:
1/2 teaspoon wasabi powder
1/4 teaspoon water
1/2 teaspoon crushed red pepper flakes
1 teaspoon minced pickled ginger
1 teaspoon minced scallion (green part only)
1/4 cup white wine vinegar
3 tablespoons good soy sauce
1/2 teaspoon dark sesame oil

Place the rice in a strainer and rinse under cold running water until the water is fairly clear, about 5 minutes. Shake the water out and allow the rice to dry in the strainer for 15 minutes.
Put the rice in a pot with exactly 3 cups of water and cook covered over high heat until it starts to foam, about 5 minutes. Reduce the heat to low and cook until tender, about 15 minutes. Turn off the heat and sprinkle with 1/4 cup mirin. Replace the lid and allow the rice to steam for 15 minutes. Place in a bowl and cool to room temperature.
To prepare the sushi, place a bamboo sushi roller flat on a table with the bamboo reeds horizontal to you. Sprinkle lightly with water. Place 1 nori sheet on top, smooth side down, and moisten lightly with mirin. With damp hands, press 1 1/4 cups rice flat on top of the nori, leaving 1 1/2-inch edges on the top and bottom, but pressing all the way to the sides. Make sure the rice is pressed even and smooth.

Spread 1/4 teaspoon of wasabi paste in a horizontal stripe near the lower edge of the rice. Over the wasabi, lightly sprinkle the red onions in a horizontal stripe. Place strips of carrots in a horizontal stripe, on top of the wasabi and onions, and follow by piling the red and yellow peppers, scallions, and cucumbers on top, making a tight, straight bundle of vegetables. Place 1 layer of pickled ginger slices on top.

To roll the sushi, pick up the near edge of the bamboo roller and hold it with the nori, then pull them up and over the vegetable bundle until the nori reaches the rice on the other side. Press the roller to make a round bundle, then roll the bundle to the far edge of the nori and press again to make a round bundle. (The nori should totally enclose the rice and vegetables in a round tube, but the ends will have rice and vegetables sticking out.) Repeat the process with the remaining ingredients. Keep the rolls under a damp towel and refrigerate until ready to serve. To serve, slice off the ends with a very sharp knife and slice each roll into 8 equal pieces.

Meanwhile, for the sushi dipping sauce, combine the wasabi powder and water to make a paste. Mix in the red pepper flakes, ginger, scallions, vinegar, soy sauce, and sesame oil. Serve the sushi at room temperature with the dipping sauce.