Christmas dinner 2
Cooking Christmas Dinner From Your Preps (Part 2) | Episode 563
Good morning, it’s James from SurvivalPunk.com, and today we’re finishing out the Christmas dinner series with Part 2 — the stuff that actually makes the meal feel like Christmas:
side dishes, breads, and desserts, all made from long-term storage and everyday pantry preps.
This isn’t about pretending canned food is gourmet.
It’s about proving that even when money is tight or life goes sideways, you can still sit down to a real holiday meal without running to the store.
Let’s wrap this thing up properly.
Side Dishes Are the Easiest Win
If there’s one category preppers already have dialed in, it’s side dishes.
Green bean casserole is basically designed for food storage:
All shelf-stable.
All cheap.
All familiar.
Macaroni and cheese is another no-brainer. You already store pasta. You already store cheese powder or boxed mixes. You probably store powdered milk. That’s Christmas comfort food right there.
Most holiday sides aren’t fancy. They’re nostalgic. And nostalgia is easy to recreate with pantry food.
Bread: From Box Mix to From-Scratch
Bread is where people think things get complicated — but it doesn’t have to.
Add water or milk, bake, done.
That alone gets you through most holiday meals.
Cornbread deserves a special mention. Jiffy cornbread mix stores well, and here’s the trick that saves you when eggs are scarce:
You can replace the egg with mayo.
If you store condiment packets (which you should), mayo works as a substitute. Powdered eggs also work. Chickens work best if you’ve got them.
learn one simple bread recipe and master it
You don’t need to be a sourdough wizard. One solid, repeatable loaf is enough.
Whole wheat berries ground fresh are fantastic, but let’s be realistic — most disruptions don’t last forever. A year of rotated flour gets you through almost anything without turning bread into a lifestyle project.
Desserts: Where Preppers Usually Forget to Prep
This is the part that separates survival from morale.
Freeze-dried desserts exist — cheesecake crumbles, ice cream, pudding — and they’re fine in a pinch. But let’s be honest: nobody wants rehydrated gloop for Christmas if they can help it.
Most just need water or milk. If you store powdered or freeze-dried milk, you’re set. Even water works if you have to sacrifice a little flavor.
These mixes are cheap, easy to rotate, and perfect for:
holidays during tight times
You can also pre-make your own mixes in jars if you want to go full prepper nerd. Flour, sugar, baking powder, cocoa — it’s all doable.
Pies Without the Grocery Store
You don’t need a bakery to make pies.
dehydrated apples or berries
foraged fruit if you’re lucky
homemade from flour and fat
stored in the freezer if your freezer game is strong
learned once and repeated forever
Master one easy pie recipe and you’re covered. You don’t need variety — you need reliability.
If you want inspiration, Amish dessert recipes are gold. They’re designed around limited refrigeration and simple ingredients, which makes them perfect for SHTF cooking.
Rice Pudding and Bread Pudding: The Prepper Desserts
Rice pudding might be the most underrated prepper dessert of all time.
You already store milk powder.
You probably store sugar and cinnamon.
Same goes for bread pudding. Old bread, milk, sugar, maybe some canned fruit — and suddenly leftovers become dessert.
These are the kinds of dishes that feel warm and normal when things aren’t.
Prepper Rice Pudding (From Shelf-Stable Preps)
This recipe assumes no fresh milk, no fresh eggs, no refrigeration.
Ingredients (All Prep-Friendly)
1/2 cup white rice
(long grain works best; jasmine/basmati are fine too)
1 cup powdered milk, mixed with 1 cup water
(or reconstituted freeze-dried milk)
1/4 cup sugar
(white, brown, honey powder, or maple sugar all work)
1 tablespoon butter or margarine
(optional, but highly recommended)
Optional Upgrades (If You Have Them)
Dehydrated apples or raisins
Vanilla extract or vanilla powder
Sweetened condensed milk (replace sugar + milk for ultra-rich version)
Cooking Instructions
Step 1: Cook the Rice
Bring 2 cups water and a pinch of salt to a boil.
Add the rice, reduce heat, cover, and simmer until fully cooked (about 15–20 minutes).
Do not drain. You want soft, starchy rice.
Step 2: Add Milk and Sugar
reconstituted powdered milk
Keep heat low. Rice pudding burns fast if you rush it.
Step 3: Thicken
Simmer gently for 10–15 minutes, stirring often.
The mixture should thicken into a creamy consistency.
If it gets too thick, add a splash of water or milk.
If it’s too thin, keep cooking — it thickens more as it cools.
Step 4: Season
Taste and adjust sweetness.
Serving Options
Serve hot for cold nights and morale
Serve cold if fuel is limited (it sets up like pudding)
Sprinkle extra cinnamon or sugar on top
This stuff sticks to your ribs and feels like a hug when everything else is chaos.
Why This Is a Perfect Prepper Dessert
Uses cheap, common staples
Works on camp stoves, rocket stoves, or propane
Scales easily for families
Turns boring calories into comfort food
Great for kids, elderly, and stressed adults
Rice pudding is the kind of food that reminds people life is still normal, even when it isn’t.
Between Part 1 and Part 2, you can now build a full Christmas dinner from your preps:
This isn’t about “end of the world cosplay.”
It’s about resilience during hard seasons — layoffs, medical bills, tight budgets, or unexpected setbacks.
You don’t lose tradition just because times are tough.
You adapt it.
This has been James from SurvivalPunk.com — DIY to survive, and yes, you can still have Christmas dinner when life punches you in the mouth.
Amazon Item OF The Day
Buttermilk Biscuit Mix Can Emergency Food Supply, 29 Servings, 10 Year Shelf Life – Biscuit Mix Just Add Water and Baking Powder
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