How long a drive is that? I'd ask at the Recipe Exchange too. This should be fine for a side dish. I've made it lots & it's always a hit:
SWEET & SOUR SQUASH (serves 8)
4 small zucchini
4 small yellow squash
1/2 cup chopped celery
1 red onion, chopped fine
1 red bell pepper, seeded & chopped
1 cup sherry wine vinegar (white wine vinegar works)
1/2 cup sugar
1/3 dup olive oil
1 tsp salt
1 tsp pepper
Slice the zucchini & yellow squash paper-thin into a large shallow bowl. Add the celery, red onion & bell pepper. Combine the remaining ingredients in a saucepan. Bring to a boil & stir to dissolve the sugar. Pour the dressing over the vegetables while still hot. Cover & marinate at room temperature or chill overnight. Drain & serve.~~

If you've got a cooler, this would be perfect because it's best made 2 days ahead:
PUMPKIN CHEESECAKE
3 cups finely ground gingersnaps
1/2 cup confectioners' sugar
1 1/2 sticks butter, melted
Two 8 oz pkg cream cheese, softened
5 eggs
3/4 cup packed light brown sugar
16 oz can solid-pack pumpkin
1 1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground mace
1/4 tsp vanilla
1/2 cup brandy
2 cups sour cream
1/4 cup granulated sugar

Preheat oven to 350. Combine the gingersnap crumbs, confectioners' sugar & melted butter in a bowl & mix thoroughly. Press the crumb mixture onto the bottom & up the sides of an ungreased 9" springform pan.
Beat the cream cheese with a mixer on medium speed. Add the eggs, 1 at a time, the brown sugar, pumpkin, spices, vanilla & 1/4 cup of the brandy to the cream cheese & mix until smooth. Pour the pumpkin mixture into the prepared pan & bake 40 minutes or until the edge of the cheesecake begins to pull away from the side of the pan.
Remove the cheesecake from the oven & reset the temperature to 400°. Whisk together the sour cream, sugar & remaining 1/4 cup of brandy in a small bowl. Spread the sour cream mixture over the hot cheesecake, return to the oven & bake 10 minutes more. Cool to room temperature, cover & refrigerate in the pan overnight or up to 4 days. Remove sides of the pan before seriving.~~
From Savor the Brandywine Valley. It said it won a prize in Creative Cooking's cheesecake contest.

FRESH AUTUMN PEAR BREAD
1 stick unsalted butter, softened
1 cup sugar
2 eggs, slightly beaten
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp nutmeg
1/4 cup buttermilk or yogurt
1 cup coarsely chopped fresh ripe pears, skin left on

Preheat oven to 350°. Butter a 9" loaf pan.
In a large bowl, using a mixer, cream the butter & sugar together until light & fluffy. Add the eggs & vanilla. In a separate bowl, combine the flour, salt, baking powder, baking soda & nutmeg. Add the flour mixture to the butter mixture alternately with the buttermilk, mixing gently but thoroughly. Gently stir in the pears. Transfer the dough to the prepared pan. Bake 1 hour or until a cake tester inserted near the center comes out clean.~~

Again, if you have a cooler this would work also:
SUN-DRIED TOMATO BREAD
2 cloves garlic
1/3 cup oil-packed sun-dried tomatoes
1 bunch green onions
2 1/2 cups flour
2 tsp baking powder
1 1/4 tsp salt
1/2 tsp baking soda
5 oz Provolone cheese, grated
3/4 tsp dried rosemary
3/4 tsp pepper
1/3 cup pine nuts, lightly toasted
2 TBL Crisco (room temperature)
2 TBL sugar
2 large eggs
1 1/4 cups buttermilk

Preheat oven to 350°. Grease one 9" loaf pan or three 4x3x2" pans.
In a small saucepan, cook the garlic in boiling water to cover for 15 minutes. Meanwhile, drain & chop the tomatoes, reserving 2 TBL of the oil. Slice the green onions thin & include 1" of the green part. In a large bowl, stir together the flour, baking powder, salt & baking soda. Add the cheese, green onions, rosemary, pepper, sun-dried tomatoes & pine nuts. Toss the mixture until combined. In a small bowl, whisk together the shortening, reserved oil & sugar until the mixture is smooth.
When teh garlic has finished cooking, drain, peele & mash it with a fork. Add to the shortening mixture along with the eggs & buttermilk. Add the shortening mixture to the flour mixture & blend until well combined. Pour the batter into the prepared pan. Bake in the middle of the oven until a cake tester comes out clean, 25-30 minutes for the small loaves, 45-50 minutes for the large loaf. Cool the bread in the pan on a wire rack for 5 minutes. Turn onto the rack & cool completely. The bread keeps, wrapped tightly in foil & refrigerated for up to 4 days.~~

Another that would travel well if you can keep it semi-cooled would be this one & it's a killer. Easy, too:
SLICES OF SIN (serves 10-12)
8 oz semisweet chocolate (use a good brand such as Ghirardelli)
1/2 cup strong brewed coffee
2 sticks butter, (1/2 lb)
1 cup sugar
4 eggs, beaten
1 cup heavy cream
Preheat oven to 350°. Line a glass loaf pan w/foil; butter the foil. In the top of a double boiler, melt the chocolate in the coffee. Add the butter & sugar, stirring until the butter is melted. Cool the mixture for 10 minutes. Beat in the eggs 1 at a time. Pour the mixture into the prepared loaf pan. Bake until a crust forms on top, approximately 35-45 minutes. When cool enough to handle, set the loaf pan in enough cool water to come halfway up the pan. The dessert wil rise & fall as it cools. When cool, wrap the pan well & refrigerate for at least 2 days or up to 2 weeks. When ready to serve, beat the cream until stiff (can flavor with 2-3 tsp brandy, but I just used vanilla & a little sugar). Unmold the loaf & slice. Garnish w/cream.~~