Everyone who throws a childs party should be prepared for adult guests. Especially with young children and those who dont know you very well, many parents will want to stay throughout the party.
Make your childs party fun for the adults, too, by accommodating them as well as the children.
Blend the Age Groups
Have a spot for the adults to congregate if they want to move away from the wildness of the kids party, but keep them in the center of the action if you can. You may need help blowing up balloons, passing out food, and running games, and a few extra sets of adult hands will be welcome.
Be Prepared with Drinks
Have a drink for adults alcoholic or non-alcoholic, depending on the situation and your choice. Your focus is on the kids, so keep the adult drinks simple and self-serve. Set up some cans of soda and whatever else youre offering on ice and tell the adults to help themselves. Have the coffee pot ready to turn on when youre serving cake.
Offerings at the Adult Food Table
Unless you want your adult guests to partake of the chicken fingers and cupcakes, have some things just for them to snack on during the party. Keep the adult food simple, and something you can make ahead and reheat just before the party.
Mini Quiches
- 1 8-ounce tube butterflake rolls
- 4 strips bacon
- 4 ounces Swiss cheese, grated
- 2 eggs, beaten
- cup light cream
- 2 tablespoons minced green onion
Grease 24 cups of a mini muffin tin. Divide rolls into individual rolls and cut each one in half. Press into muffin cups to make a shell. Chop bacon and fry until crisp. Drain off grease. Add onions; cook until tender. Set aside. In a medium bowl, beat eggs and stir in cream. Divide bacon, onion and cheese evenly in each muffin cup shell. Spoon egg mixture on top with a teaspoon until shell is filled. Bake in a 375-degree oven for 20 minutes. Can be frozen and reheated.
Apricot Glazed Chicken Wings
- 1 cup apricot preserves
- 2 tablespoons packed dark brown sugar
- 2 garlic cloves, peeled
- teaspoon salt
- cup white vinegar
- cup rum
- 2 teaspoons cornstarch
- 1 tablespoon water
- 4 pounds chicken wings
Line a 15x10-inch jelly roll pan with non-stick aluminum foil. In a food processor or blender, combine preserves, brown sugar, garlic and salt; process until garlic is finely chopped. Place mixture in a small saucepan, stir in vinegar and rum, and bring to a simmer over medium heat. Cook 5 minutes. In a separate bowl, combine cornstarch with 1 tablespoon water and stir. Add cornstarch mixture to saucepan. Cook, stirring, until thickened, about 2 minutes. Cut off wing tips and discard. Cut wings in half at joint for about 36 pieces. Place on prepared pan. Set aside cup apricot-rum glaze. Brush wings with cup of glaze and bake in a 450-degree oven for 15 minutes. Turn wings over and brush with remaining glaze; bake 15 minutes more. For a crispy skin, broil wings for 2-4 minutes at the end. Serve with reserved glaze.
Easy Quesadillas
- 8 6-inch flour tortillas
- 2/3 cup shredded Monterey Jack cheese
- chopped cilantro, sliced black olives, green onions, chopped chipotle peppers in adobe sauce, or fillings of your choice
Lay 4 tortillas out on counter. Sprinkle evenly with cheese and toppings. Heat a skillet over medium heat and spray with cooking oil. Cook quesadillas, two at a time, until golden brown, turning them over halfway through, about 3 minutes total. Cut into wedges and serve with salsa.
Authors Petra Boase and Sue Maggs cover all the bases in How to Throw the Best Kid's Party Ever.
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