I need party Ideas for my birthday party... ADULT(no kids)?

Question

I need simple and inexpensive ways to throw my birthday party I am an adult and love outside parties but inside will be open to guests. I don't want a hawaii or beach theme. I want something everyone will enjoy. The search has not helped much so I got on here. Alcohol will be served and most of these people live close to me but some a little farther out. I want everyone to have a kick *** time at my party. We don't have a pool or a outdoor grill so that limits me any suggestions will help. THANK YOU ALL FOR READING THIS !

Answer 1

AN at the movies theme were you dress up like your fav movie or character. With it being an adult party there is even more movie options you can choose from. Crock pots can be your best friend when preparing party food. Frozen meatballs with pizza sauce or coke poured over them and cocktail weinnies with BBQ sauce are easy. Fruit, veggie and / or meat and sandwich trays are pretty easy to make . Nuts are always good and can be found in bulk for fairly cheap depending on what kind you want. Have everyone bring a different liquor and provide mixers so those who have to drive can have virgin drinks. Make sure there are plenty of finger foods, drinking on an empty stomach can create some not so great results.

Answer 2

How about a Western themed party? You could sprinkle hay around outside, do red and white checked tablecloths, candles? With that theme...you can do fried chicken, potato/pasta salad, corn bread or rolls, a nice green salad. Easy and alot of the stuff can be bought if you don't have the time/inclination to cook, and the menu is pretty inexpensive. For drinks, do a "cowboy" cocktail in a big punch bowl (basically: ice/ OJ/pineapple juice/Malibu & meyers rum) and have your party goers help themselves. Encourage your guests to bring their cowboy hats/jeans and be ready to have a great time. Good luck and enjoy!

Answer 3

Have a year theme party. If you're turning 30, have a 1977 party. That is the year of Saturday Night Fever, you could have a disco theme.

If you don't have a grill, get some cold cuts and lots of rolls. Or cook up a bunch of chicken the night before.

Answer 4

You should definately have a fancey tea party. She could invite some of her closest friends, and if they don't like tea, have something on the sideline like hot chocolate...or maybe even water. When I was that age I loved to dress up and feel proper. My best friend had a party like that. We all got cute pressents wrapped the exact same way.

Answer 5

Mexican Fiesta!!!
Margaritas
tequila
Mariachi music
salsa dancers- could be fairly cheap if you call a school and "rent" a salsa dancer for an hour lesson
Mexican food ; taco bar, quesdillas, enchiladas, spanish rice
chips and salsa
have a pinata just for fun

Happy Birthday!

orientaltrading.com

Answer 6

This site will give you all kinds of ideas for your party, It offers ideas for themes, food, games etc. You might like the other 2 sites also.
http://www.evite.com/app/party/ideas.do
http://www.party411.com/index.html
http://www.hgtv.com
when you get to the hgtv site do a search for episode-916. It has adult games.

Answer 7

I would rent a DJ and have them do a Kareoke/dance party. Or you can hire a magician. Many like me do adult parties. Adult as in grown up but many have risque routines like I do if requested.

Answer 8

my cousins place is open as party venue. located at the FORT. the 3rd and rooftop can be rented.

you can try calling me if youre interested. 4568673. thanks.

TRY VIEWING : www.partyideas.multiply.com

Answer 9

Appetizers
Fried Green Tomatoes With Crawfish or Shrimp Remoulade

Salads
Commander's Palace California Salad With Honey-Yogurt Dressing

Main Dish
Jambalaya With Shrimp and Andouille Sausage

Breads
San Francisco Style Sourdough French Bread

Desserts
Peach Sour Cream Pie

Fried Green Tomatoes With Crawfish or Shrimp Remoulade
The idea comes from The Top 100 New Orleans Recipes of all Time cookbook which was compiled by John DeMers and Rhonda Findley. The sauce can be made using either crawfish tails if you have them or shrimp. When making please plan ahead, the Remoulade Sauce needs to chill a couple of hours for the flavors to blend.
4 servings 35 min 15 min prep

4 green tomatoes, sliced 1/4 inch thick slices
cajun seasoning, to taste
1/4 cup all-purpose flour
2 eggs, beaten
2 cups cornmeal, for breading (coarse or stone ground works best)
1/2-1 cup vegetable oil
1/2 lb crawfish tails or shrimp, cooked
1 cup prepared remoulade sauce

Prepare the Remoulade sauce as per recipe, stir in the crawfish tails or shrimp, reserving several for garnish.
If you are using shrimp, chop them so they will be about the size of the crawfish tails or use salad cooked shrimp.
Preheat oil in heavy cast iron skillet until it sizzles when sprinkled lightly with water.
Season the sliced tomatoes with Cajun seasoning to taste and dust lightly with flour.
Please note: If the tomato slices are to heavily covered with flour the cornmeal will not adhere.
Dip the slices in the beaten eggs and then coat with cornmeal.
Fry in hot oil until browned, turning as needed; about 3 minutes on each side.
To serve, place 3 to 4 slices on a serving plate, top with sauce and garnish with reserved crawfish tails or shrimp. Can sprinkle lightly with chopped parsely if desired.

Commander's Palace California Salad With Honey-Yogurt Dressing
This recipe comes from The Commander's Palace New Orleans Cookbook. A true dining experience. The salad is easy and quite impressive.
8 servings 30 min 30 min prep

Honey-Yogurt Dressing
1 pint plain yogurt (I use low-fat.)
6 tablespoons lemon juice
3 tablespoons honey
salt
white pepper
Salad
1 head boston lettuce, torn into bite-sized pieces
4 avocados, peeled, pitted and sliced
1 cup grapefruit sections
1/2 cup walnut halves (I use pecans.)
1/4 cup seedless raisins

Add all the dressing ingredients into blender container.
Pulse several times or until well blended.
Mix salad ingredients in a large salad bowl.
Serve on chilled plates with dressing on the side.

Chicken, Shrimp and Andouille Jambalaya
8-10 servings 1¼ hours 10 min prep

2 tablespoons extra-virgin olive oil
1 1/2 lbs boneless skinless chicken thighs
1 lb andouille sausages, cut into 1/4 inch slices
1 large onion, chopped
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon sweet paprika
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 1/2 cups long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 cups chicken broth or stock
8 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
3 green onions, finely chopped

Preheat oven to 350 degrees F.
In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
Add rice, tomatoes with juice, and broth; bring to a boil.
Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

Classic Shrimp Remoulade
6 servings 2 1/2 cups sauce 20 min 20 min prep

1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup creole mustard, such as zatarain
2 tablespoons prepared yellow mustard
2 tablespoons white vinegar
1/2 lemon, juice of
1/2 cup finely chopped green onions
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
1 clove garlic, minced
1 tablespoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1 dash Tabasco sauce
1 fresh egg (or pasteurized equivalent)
3/4 cup vegetable oil
2 lbs boiled shrimp
1 1/2 cups very thinly sliced cucumbers
1/2 cup very thinly sliced radishes
2 cups frisee or curly endive lettuce
1/2 cup vinaigrette dressing

Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
Cover and mix at high speed until well blended.
Remove cover and gradually add oil in a slow steady stream.
Sauce will thicken to a pourable, creamy consistency.
Store in covered container in refrigerator up to 3 days.
Serving suggestion: toss boiled shrimp in remoulade sauce.
Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

San Francisco Style Sourdough French Bread
Crispy crust, sourdough flavor in an easy French bread recipe.
2 loaves 5¼ hours 4½ hours prep

1 1/2 cups water, warm
1 tablespoon yeast
1 cup sourdough starter
3 cups bread flour
2 teaspoons sugar
2 teaspoons salt
1 teaspoon baking soda
2 cups bread flour

Time to Make Sourdough
In a large mixing bowl dissolve yeast in warm water, mix with starter.
Add 3 cups flour, sugar and salt, stir vigorously 2 or 3 minutes.
Cover with a cloth, set in warm place and let rise 1-1/2 to 2 hours or until doubled in size.
Mix baking soda with 1 cup of remaining flour and stir in, the dough should be stiff.
Turn out onto a floured surface and begin kneading.
Add the remaining 1 cup of flour or more if needed to control stickiness.
Knead until satiny, between 5 and 10 minutes.
Shape into 2 oblong loaves or 1 large round loaf, place on lightly greased cookie sheet.
Cover with a cloth, set in warm place free from drafts and let rise 1 to 2 hours or until nearly doubled in size.
Before baking, brush outside with water and make diagonal slashes across the top with a sharp single-edge razor blade.
Put a shallow pan of hot water in the bottom of the oven.
Bake at 400° F for 45 minutes or until the crust is a medium dark brown.

Peach Sour Cream Pie

1 cup sour cream
1/2 orange, juice of
3/4 cup brown sugar
1/2 teaspoon salt
2 egg yolks
1-8 8 inch pie shell
2 tablespoons flour
2 1/2 cups peaches, sliced

Blend sour cream, orange juice, brown sugar, salt and egg yolks.
Sprinkle pie shell with 1 Tbsp flour.
Pour in peaches and sprinkle with remaining flour.
Pour sour cream mixture over peaches.
Bake 425F for 15 minutes, then 350F for 30 minutes.